Ingredients
2 teaspoons pomegranate molasses, such as Mymoune (available at kalustyans.com)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
6 cups dandelion greens (preferably young), cut crosswise into 1-inch pieces
1/2 cup pomegranate seeds
1/4 cup sliced almonds, toasted
2 ounces ricotta salata, thinly shaved (1/2 cup)
Preparation
In a small bowl, whisk together molasses, 2 teaspoons water, and oil until smooth. Season with 1/4 teaspoon salt and a pinch of pepper.
Toss dressing with dandelion greens and pomegranate seeds in a large bowl. Divide evenly among 4 serving bowls; top with almonds and cheese.
