SMOKED BULGUR AND POMEGRANATE SALAD

1/2 large yellow Spanish onion, peeled and quartered
1 celery stalk, halved crosswise
1 small carrot, peeled and halved crosswise
3 fresh bay leaves (or use 1 dried)
1 Fresno or Serrano chile, halved lengthwise
2 tablespoons kosher salt
1 pound coarse bulgur (about 2 2/3 cups)
1/4 cup red wine vinegar
1 teaspoon minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 cup pomegranate seeds
1 cup toasted walnuts, roughly chopped
4 tablespoons finely diced red onion
1/2 cup fresh mint leaves, roughly chopped
16 fresh basil leaves, torn into small pieces
Kosher salt and black pepper
1/2 cup crème fraîche
1 garlic clove, finely minced
1 Serrano chile, seeded and finely minced
4 tablespoons fresh dill, finely snipped
1 teaspoon pomegranate molasses
Steps: 
Prepare the bulgur: In a large, dry heavy pan over high heat, use
tongs to char the onion, celery, carrot, bay leaves and chile until
completely burnt, about 6 to 8 minutes. Add 8 cups of water and the
salt, and cook until reduced by half, about 25 minutes.
Put the bulgur in a large bowl. Strain and pour the hot charred
vegetable stock over the bulgur. Stir the bulgur and cover with
plastic wrap until all the liquid is absorbed, about 30 minutes.
(Drain the bulgur if there is any water left in the bowl.) This will
yield about 8 cups bulgur. (You can use extra bulgur for a side dish,
toss it into salads, like tabbouleh, or add it to soups.)
Meanwhile, make the vinaigrette: Mix the vinegar and shallot in a
small bowl and set aside for 10 minutes. Sprinkle with the salt and
pepper, then slowly drizzle in the olive oil while whisking until the
dressing is emulsified.
Assemble the salad: In a large bowl, mix 6 cups of the bulgur, the
pomegranate seeds, walnuts, red onion, mint and basil. Season with
salt and pepper to taste. Add the vinaigrette and toss until just
incorporated, but don\'t overmix. Taste and adjust the salt as
needed.
In a small bowl, stir together the crème fraîche, garlic, chile and
dill and spread the mixture on the bottom of a serving platter. Pile
the salad on top and finish with a drizzle of pomegranate molasses and
a pinch more pepper.