2 large beefsteak heirloom tomatoes
2 tbsp fresh chopped dill and chives
1 large avocado
1 whole head frisée lettuce (curled endive)
1/2 cup pitted mixed olives
1/4 cup marinated feta cheese
1/2 cup chopped walnuts
Dressing:
2 tbsp pomegranate molasses
2 tbsp olive oil
1 tsp salt
Method:
Prepare Salad: Chop the tomatoes, avocado, and frisée lettuce. Combine with olives, feta, and walnuts in a large bowl.
Make Dressing: Whisk together pomegranate molasses, olive oil, and salt.
Serve: Drizzle the dressing over the salad, toss gently, and enjoy!
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