Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing

Ingredients

• 4 large handfuls arugula leaves 
• 0.3 cup balsamic vinegar 
• 2 cups cherry tomatoes sliced
• 1 Tbsp dijon mustard 
• 2 medium eggplants 
• 0.3 cup olive oil extra virgin 
• 2 tsp fennel seeds whole
• 1 clove garlic 
• 0.3 cup honey 
• 1  juice of lemon 
• 0.3 cup peanut and olive oil 
• 0.5 cup pinenuts toasted
• 0.3 cup pomegranate molasses 
• 0.5 cup pomegranate seeds fresh
• 1 small onion red thinly sliced
• 6 servings salt and pepper 
• 6 servings sea salt 

Equipment

• baking sheet
• oven
• whisk
• mortar and pestle

Directions

1. Preheat the oven to 400°F.
2. Peel and cut the eggplants into thick rounds of about 1 inchthick, brush both sides with oil, sprinkle with sea salt andplace on a shallow baking sheet.
3. Place in the oven to roast untilgolden and cooked through, about 15 minutes.
4. Remove, coolcompletely and slice each round in half. Set aside.
5. Using a mortar and pestle, crush the fennel seeds and garlicto make a paste.
6. Add the balsamic vinegar, honey, lemonjuice, Dijon mustard, pomegranate molasses and olive oil.
7. Whisk together to emulsify the dressing. Set aside.
8. In a shallow serving platter lay the arugula leaves.
9. Sprinkle theonion, tomatoes, salt and pepper on top. Toss to combine.Scatter the eggplant slices on the salad.
10. Drizzle some dressing all over.
11. Garnish with pine nuts andpomegranate seeds.
12. Serve immediately, with crusty olive breadand olives on the side.