Recipe

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• 1 bunch arugula
• 4 oz soft fresh goat cheese
• 1 handful walnuts, crushed in medium size, lightly roasted
• 2 tbsp pomegranate paste (not grenadine syrup! no, no!)
• 3 tbsp extra virgin olive oil
• scant 1/4 tsp crushed red pepper flakes (i whirled red pepper flakes in a coffee mill to powder-reduced from 1 teaspoon)
• salt
• fresh crack black pepper
• 2 tbsp fresh basil , cut into thin ribbons
• scant 1 tbsp dried pomegranate seeds (fresh if available, dried cranberries a decent substitute)

• 1 Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
• 2 Wash and drain the arugula well.
• 3 Depending on the size of the leaves, leave whole or chop up into smaller pieces.
• 4 Arrange the arugula on a platter or on 4 individual salad plates.
• 5 Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
• 6 Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
• 7 Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.