This simple salad is huge on flavor, thanks to an addictive tart-tangy-sweet vinaigrette that gets its one-two punch from pomegranate molasses. The vinaigrette is inspired in part by a pomegranate vinaigrette from Suzanne Goin in Food & Wine but also creamtea's lime chive cream on this site. (I think I've made creamtea's dressing about a dozen times in the last few months, I like it that much.) Adding a small amount of creme fraiche beautifully rounds the edges of the pomegranate molasses and provides just enough creaminess to lightly cloak the baby arugula. From there, I wanted to keep things simple, not only to let the flavors of the vinaigrette shine, but also to keep the arugula from getting weighted down with too many ingredients. So over the salad I scattered some toasted hazelnuts, a few shavings of pecorino, and a handful of pomegranate arils. The dressing makes more than you'll need for the suggested serving, but having it at the ready is a very fine thing.

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