Walnut and Pomegranate Salad

• 1 cup shelled walnuts
• 1 thick slice of whole wheat bread, crusts off
• 1 tablespoon pomegranate molasses
• 1/4 to 1/2 teaspoon ground cumin
• Pinch of ground chili pepper
• Salt
• 4 tablespoons extra virgin olive oil
• 3 tablespoons pine nuts (optional)

1. Grind the walnuts in the food processor.
2. Soak the bread in water, squeeze it dry, and put it in the processor with the walnuts.
3. Add the pomegranate molasses, cumin, chili pepper, a little salt, the olive oil, and 3 tablespoons of water and blend to a soft paste.
4. If it is too stiff, add another tablespoon or so of water.
5. Serve spread on a flat plate, sprinkled, if you like, with the pine nuts fried in a drop of oil until they only just begin to color.
6. If you want it hot, add 1 teaspoon or more of harissa, the North African chili puree that you can buy in jars or tubes in Middle Eastern and North African stores.
7. A few stores sell an artisan quality that is particularly good.
8. Another version of muhammara is a 50/50 blend of walnuts and pine nuts.

walnuts, whole wheat bread, pomegranate molasses, ground cumin, ground chili pepper, salt, extra virgin olive oil, pine nuts

Taken from www.epicurious.com/recipes/food/views/walnut-and-pomegranate-salad-373085 (may not work)