Arugula Salad With Pomegranate And Pecorino

• For the pomegranate vinaigrette
• 2 T shallot, finely minced
• 1 T lemon or lime juice, or to taste
• 1 tsp honey
• 1 T pomegranate molasses
• 1 T creme fraiche or Greek yogurt
• kosher salt to taste
• Aleppo pepper to taste (cayenne can be substituted)
• 1/4 cup extra virgin olive oil + 1 T
• For the salad
• 2 to 3 cups baby arugula
• 1/4 cup hazelnuts, coarsely chopped and toasted
• 1/4 cup pomegranate arils
• 1 to 2 oz pecorino romano, shaved into long thin strips with a vegetable peeler

1. To make the pomegranate vinaigrette: In a medium bowl, mix the shallot with the lime juice, honey, pomegranate molasses, creme fraiche, kosher salt and freshly ground black pepper. Whisk in the extra virgin olive oil in a slow, steady stream.
2. To assemble the salad: In a bowl, toss the arugula with the pomegranate molasses vinaigrette, drizzling in just enough to lightly dress the salad. Arrange the arugula on plates or a large serving platter, and scatter the hazelnuts, pecorino shavings, and pomegranate arils over the top.

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Taken from food52.com/recipes/19911-arugula-salad-with-pomegranate-and-pecorino (may not work)