Bulgur-Pomegranate Salad

• 1 1/2 cups medium-grind bulgur
• 1 pomegranate
• 3 tablespoons fresh lemon juice
• 2 tablespoons honey
• 1 garlic clove, minced
• Pinch of ground cinnamon
• 1/4 cup extra-virgin olive oil
• Fine sea salt
• Pepper
• 1 endivehalved lengthwise, cored and chopped
• 1 cup chopped parsley, plus more for garnish
• 1/2 cup chopped mint, plus more for garnish
• 2 teaspoons finely chopped preserved lemon (optional; see Note) or 1 teaspoon finely grated lemon zest
• 3 tablespoons chopped pistachios

1. In a large saucepan of salted boiling water, cook the bulgur until just tender, about 15 minutes.
2. Drain well, then spread out on a baking sheet to cool.
3. Meanwhile, working over a bowl to catch any juice, remove the seeds from the pomegranate.
4. In a small bowl, combine the lemon juice, honey, garlic and cinnamon.
5. Add 1 tablespoon of the reserved pomegranate juice.
6. Whisking constantly, drizzle in the olive oil until emulsified.
7. Season with salt and pepper.
8. In a medium bowl, combine the bulgur, endive, 1 cup of parsley, 1/2 cup of mint, the preserved lemon, if using, and the pomegranate seeds.
9. Add the dressing and toss to evenly coat.
10. Season with salt and pepper.
11. Transfer the salad to a platter and top with the pistachios.
12. Garnish with parsley and mint.

pomegranate, lemon juice, honey, garlic, ground cinnamon, extravirgin olive oil, salt, pepper, parsley, mint, preserved lemon, pistachios

Taken from www.foodandwine.com/recipes/bulgur-pomegranate-salad (may not work)