Arugula Salad with Pomegranate Molasses

I love all of these ingredients but the amount of dressing to salad ratio is off. I made the dressing and just drizzled a heaping teaspoon on top of both bowls and it was plenty of flavor. I did add a poached egg on top for a quick breakfast and the richness of the egg really did meld well with the tart.As written it would be a very sour bite.

I was hoping to like this, but as written the dressing is much too tart and acidic - and that's coming from someone who loves tart and sour flavors. The dressing could really use some oil to mellow everything out and maybe some garlic or onion - it was just missing something. I used the juice of 1 lemon, which was 1/4 cup, so I even used less lemon juice than called for and it was still overpowering. I did enjoy the addition of the sumac and pomegranate molasses though. This makes way too much dressing - you could quadruple the amount of arugula and still have enough. I'll play around with the ingredients to get more balanced flavors, if I make this again.

I was a bit skeptical because the dressing didn't have any oil or sugar but I was pleasantly surprised! It's definitely on the acidic side but the sumac and pomegranate molasses added some sweetness and the walnuts really help to balance the sharpness. I used a lettuce mix that had arugula, oak leaf lettuce, and butter lettuce which worked great for the dressing. And one fresh lemon squeezed provides the perfect amount of juice for the dressing. This salad pairs wonderfully with any heavier or creamier dish to help cut through the fat. I ate mine with a side of mac n cheese, which I highly recommend!