Start to finish: 20 minutes

Servings: 4 to 6

Ingredients:

3 tablespoons orange juice OR white wine vinegar

2 tablespoons pomegranate molasses

2 tablespoons extra-virgin olive oil

4 teaspoons whole-grain mustard OR 1 tablespoon Dijon mustard

Kosher salt and ground black pepper

1 small head romaine lettuce (about 12 ounces), cut crosswise into 2- to 3-inch pieces

1 small head radicchio (about 8 ounces), quartered lengthwise, then cut crosswise into 1-inch pieces

½ cup lightly packed fresh parsley OR mint OR a combination, torn if large

â…” cup pitted oil-cured black olives, chopped

2 hard-cooked eggs, peeled, each cut into 6 wedges

Directions:

In a large bowl, whisk together the orange juice, molasses, oil, mustard, ½ teaspoon salt and ¼ teaspoon pepper.

To the bowl, add the romaine, radicchio, parsley and olives; toss until well combined. Taste and season with salt and pepper. Transfer to a serving platter and top with the eggs.