Green Leaf Salad With Crispy Shallots And Pomegranate Molasses

• 1/2 cup virgin olive oil
• 1/2 cup shallots, sliced into thin rings
• 1/2 tsp dijon mustard
• 2 tbsp pomegranate molasses
• 2 tbsp fresh orange juice (you will have enough juice from cutting up the oranges to make 2 tbsp)
• Salt and pepper
• 8 cups (1/2 lbs.) of lettuce, green leaf or spring mix, torn into pieces
• 1/2 cups pomegranate seeds
• 2 oranges, cut into segments

1. 1. Have a small strainer set over a small bowl.
2. 2. Warm the oil with shallots in a small skillet and simmer over medium low heat just until shallots are golden, about 10 minutes. Stir to keep them evenly colored. Remove from heat and strain oil immediately, reserving the oil and shallots separately.
3. 3. In a small bowl, whisk together mustard, pomegranate molasses, orange juice, and a sprinkling of salt and pepper. Whisk in the shallot oil.
4. 4. Mix the lettuces with the orange slices, reserved shallots, and pomegranate seeds. Sprinkle the greens with salt and pepper. Toss with the dressing and serve.

virgin olive oil, shallots, mustard, molasses, orange juice, salt, spring mix, pomegranate seeds, oranges

Taken from www.epicurious.com/recipes/member/views/green-leaf-salad-with-crispy-shallots-and-pomegranate-molasses-1267917 (may not work)