Adapted from The Washington Post, Sept. 21, 2011. Pomegranate molasses is concentrated pomegranate juice. It is available in Middle Eastern markets.

For the vinaigrette:

1 tablespoon pomegranate molasses or 2 tablespoons freshly squeezed lemon juice

1 1/2  teaspoons honey

1/4 cup olive oil

Coarse kosher salt (start with 1/4 tsp. plus more to taste)

Freshly ground black pepper (start with a pinch plus more to taste)

For the salad:

1 cup mixed herb leaves, such as parsley, cilantro, mint, or any combination

3 cups arugula leaves

Seeds of 1 pomegranate, or 1 small carton of pomegranate seeds (about 3/4 cup)

1/2 cup toasted walnut halves

1/2 cup thinly sliced dried figs

For the vinaigrette: Combine all vinaigrette ingredients in a container with a tight-fitting lid. Seal and shake until emulsified. Taste for seasoning, adding more salt and pepper as desired.

For the salad: Combine herbs, arugula, pomegranate seeds, walnuts, and figs in a serving bowl.

Drizzle the vinaigrette over and toss gently to coat. Serve right away. Makes 6 servings.