Pomegranate Salad

• 2 tablespoons sesame seeds
• 1/4 cup mild tasting olive oil
• 2 tablespoons pomegranate juice
• 2 tablespoons pomegranate molasses
• 2 tablespoons date syrup
• 2 tablespoons honey
• Himalayan pink salt or sea salt to taste
• Fresh ground black pepper to taste
• 9 oz bag romaine or butter lettuce
• 1/2 cup pomegranate seeds

1. In a small dry skillet toast sesame seeds over medium heat until light brown in color, about 3 to 5 minutes.
2. Pour sesame seeds out onto a paper towel to cool.
3. Whisk together olive oil, pomegranate juice, pomegranate molasses, date syrup, honey, salt and pepper.
4. Set aside.
5. Arrange lettuce in large bowl or platter.
6. Top with pomegranate seeds and sesame seeds, add dressing and toss.
7. Serve immediately.

sesame seeds, olive oil, pomegranate juice, pomegranate molasses, syrup, honey, salt, fresh ground black pepper, butter, pomegranate seeds

Taken from cooking.nytimes.com/recipes/1017002 (may not work)