Arugula Salad With Walnuts (Cevizli Roka Salatasi) - cooking recipe

Ingredients

1 bunch arugula
4 ounces soft fresh goat cheese
one handful walnuts, crushed in medium size, lightly roasted
Dressing
2 tablespoons pomegranate paste (NOT grenadine syrup! No, no!)
3 tablespoons extra virgin olive oil
scant 1/4 teaspoon crushed red pepper flakes (I whirled red pepper flakes in a coffee mill to powder-reduced from 1 teaspoon)
salt
fresh crack black pepper
Garnish
2 tablespoons fresh basil, cut into thin ribbons (NOT dried basil!)
scant 1 tablespoon dried pomegranate seeds (fresh if available, dried cranberries a decent substitute)

Preparation

Note: the dressing tastes best if prepared at least 1 hour in advance of serving.
Wash and drain the arugula well.
Depending on the size of the leaves, leave whole or chop up into smaller pieces.
Arrange the arugula on a platter or on 4 individual salad plates.
Whisk all the dressing ingredients. Taste and adjust seasonings. If you want the dressing a little spicier, add more of the (powdered) red pepper flakes.
Drizzle dressing over the arugula; gently toss. Add goat cheese (or tulum cheese if available). Garnish walnuts on top.
Finally, add the basil leaves and if desired, garnish each serving with a light toss of dried pomegranate seeds.