Bulgur Salad with Nuts, Honey, Cheese, and Pomegranate

1 c. coarse bulgur wheat (#3)
1 t. salt
1/2 c. extra-virgin olive oil
1/4 c. chopped toasted almonds
1/4 c. chopped toasted walnuts
1/4 t. ground allspice
1/4 c. pomegranate molasses
2 t. red wine vinegar
2 t. honey
2 scallions, ends trimmed, thinly sliced
1-1/2 c. baby arugula, washed and dried
1/4 c. chopped fresh mint
1 c. crumbled goat cheese
1/4 t. pepper

Fill a medium pot two-thirds with water and set it over medium-high heat. Bring to a boil. Add bulgur and salt. Boil for 6 minutes. Strain the bulgur.

While the bulgur is still warm, add oils, nuts, allspice, molasses, vinegar, and honey. Mix well.

Add the scallions, arugula, mint, cheese, and pepper. Toss to combine. Adjust seasoning with more salt and pepper, if necessary.

Serve at room temperature.

Serves 4.

Adapted from The Everything Mediterranean Cookbook, p. 89.