This salad is inspired by my son, who is a chef at an Italian restaurant. The pomegranate vinaigrette recipe is by the “plant-based food whisperer” Tal Ronnen. My version is a mix of romaine lettuce, radicchio, and fennel (after thinly shaved on a mandolin, place in an ice bath and let it sit for couple of hours in the fridge, strain and add to your greens.) Mix the greens with vinaigrette and top the salad with pomegranate seeds and toasted pumpkin seeds.

• 1/4 cup pomegranate molasses
• 1/2 shallot, minced
• Grated zest and juice of 1 lemon
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 1 tbsp chopped fresh mint and flat-leaf parsley
• 2 tbsp pomegranate seeds

Place the molasses, shallot, lemon juice and zest, salt and pepper and olive oil in a jar with good closing lid and shake to emulsify. Add herbs and pomegranate seeds. Leftovers will keep in the refrigerator for four days.