Green Olive, Walnut and Pomegranate Dip

• 1/2 cup walnuts
• 2 cups pitted briny green olives, finely chopped
• 1/2 cup pomegranate seeds
• 3 tablespoons pomegranate molasses
• 3 tablespoons finely chopped tarragon
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Salt
• Pepper

1. Preheat the oven to 375.
2. Spread the walnuts in a pie plate and bake until toasted, 10 minutes.
3. Let cool, then finely chop.
4. In a bowl, mix the walnuts with the remaining ingredients and season with salt and pepper.

walnuts, green olives, pomegranate seeds, pomegranate molasses, tarragon, extravirgin olive oil, red wine vinegar, salt, pepper

Taken from www.foodandwine.com/recipes/green-olive-walnut-and-pomegranate-dip (may not work)