Lebanese Fattoush Salad

1 tbsp. lemon juice

1 tsp. pomegranate molasses

1 small garlic clove, minced

1 tsp. coarse sea salt

2 tsp. crushed dried mint, divided

2 tsp. sumac, divided (red spice)

3 tsp. extra-virgin olive oil

2 hearts of romaine, chopped into 2-inch pieces

1 c. cherry tomatoes, quartered

½ red onion, thinly sliced

2 radishes, thinly sliced

Pita chips

10 fresh mint leaves, in chiffonade

Freshly ground black pepper

Vinaigrette: whisk the lemon, pomegranate molasses, garlic, salt, 1 teaspoon of the dried mint, 1 tsp. of the sumac and olive oil until it is emulsified in a small bowl.

Salad: toss the romaine, tomatoes, onion, radishes, and pita chips in a salad bowl. Dress the salad with the vinaigrette and toss. Dust with the remaining sumac, dried mint, fresh mint and freshly ground black pepper. Serve immediately.

SERVES: Eight.