Arugula Salad with Roasted Eggplant and Sweet Pomegranate Dressing

INGREDIENTS

• 1 small red onion, thinly sliced
• 4 large handfuls arugula leaves
• 1/2 cup fresh pomegranate seeds
• 1/4 cup balsamic vinegar
• 2 medium eggplants
• Salt and pepper
• 1 Tbsp Dijon mustard
• 1 clove garlic
• 1/4 cup pomegranate molasses
• 1/4 cup extra virgin olive oil
• 2 cups cherry tomatoes, sliced
• Juice of 1 lemon
• 1/4 cup honey
• Sea salt
• 2 tsp whole fennel seeds
• 1/4 cup peanut and olive oil, combined
• 1/2 cup toasted pine nuts