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1
Pomegranate Vinaigrette.
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2
Whisk the pomegranate molasses, vinegar, and 1/2 teaspoon of black pepper and salt in a medium bowl to blend.
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3
Gradually whisk in the oil.
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4
Season the dressing to taste with more salt and black pepper.
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5
SALAD.
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6
Cut the asparagus crosswise in half, then cut each piece lengthwise in half.
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7
Bring a large saucepan of water to a boil. Add the asparagus and cook just until it turns bright green, about 30 seconds.
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8
Immediately transfer the asparagus to a large bowl of ice water to stop cooking process. Let stand until cold.
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9
Drain the asparagus and pat completely dry.
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10
Roast the red and yellow bell peppers over a gas flame until lightly charred all over, about 10 minutes.
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11
Enclose the peppers in a plastic bag until cool enough to handle.
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12
Peel, seed and slice the peppers into 1/4-inch-wide strips.
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13
Pat the peppers dry to remove any excess liquid.
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14
Melt the butter and oil in a heavy large skillet over medium-high heat. Add the mushrooms and saute for 2 minutes.
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15
Reduce the heat to medium and add the garlic and saute until the liquid from the mushrooms evaporates and the mushrooms and garlic are golden brown, about 5 minutes.
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16
Transfer the mushrooms to a large bowl and cool to room temperature.
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17
Add the cooked asparagus, roasted peppers, onion, and tomatoes to the mushrooms.
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18
Cover and refrigerate until the salad is cold.
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19
Toss the salad with enough vinaigrette to coat, and season to taste with salt and pepper.
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20
Mound the salad on a platter. Sprinkle with the basil and serve.
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21
NOTE: pomegranate molasses and concentrated pomegranate juice can be found at Middle Eastern markets, most specialty foods stores, and in the ethnic section of some supermarkets. If using Concentrated juice, add a bit of sugar to offset bitterness.
