1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic - if available
1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced
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