Steak Salad with Walnuts and Goat Cheese
Fruity, tangy pomegranate molasses complements the meaty seared steak and peppery watercress.
- Makes4 servings
- Cook Time30 minutes
- 4
We use pomegranate molasses in the dressing for this main-course salad. Its fruity, tangy-sweet flavor pairs well with the savory meat and peppery watercress. Take the time to finely chop the toasted walnuts; broken down into small pieces, the nuts better cling to the greens, rather than fall to the bottom of the bowl. Serve with warm, crusty bread.
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