This recipe is from AOC. I can’t even remember what we served it with at the restaurant, but I put it on lamb chops, duck confit, grain salads with kale and roasted squash, and so many other things.
½ shallot, minced
2 teaspoons fresh lemon juice
2 tablespoons pomegranate molasses
⅓ cup extra-virgin olive oil
seeds from 1 small pomegranate
In a medium bowl, mix the shallot with the lemon juice and 1/2 teaspoon of salt. Let stand for 5 minutes. Whisk in the pomegranate molasses and olive oil. Stir in the pomegranate seeds and the parsley and season with salt and pepper.