This fruity, thick balsamic pomegranate vinaigrette will bring any salad to a new level! It's sweet, vibrant and tangy. Pomegranates are also high in inflammation fighting antioxidants, and the seeds look gorgeous in a salad. A perfect way for dressing up your salad for Thanksgiving and Christmas!
The key ingredient to this amazing pomegranate vinaigrette is pomegranate juice. In this recipe I'm reducing the pomegranate juice to a slightly thickened syrupy glaze. It becomes a very dark, concentrated, and intensely flavored vinegar. It takes a little bit of time, but it's worth it.
HOW TO MAKE BALSAMIC POMEGRANATE VINEGAR
When reducing pomegranate juice you are essentially making a syrup. To make the reduction, simply simmer 1 cup of juice with the vinegar and honey until it reduces to ¼ cup. This is your balsamic pomegranate vinegar. You can now drizzle it over any salad, vegetable, or soft cheese.
HOW TO MAKE POMEGRANATE SALAD DRESSING
After the pomegranate glaze has cooled, you make a vinaigrette by combining 1 to 2 teaspoons Dijon mustard, salt, pepper, and half of a shallot - finely minced, with your reduce balsamic glaze. Add a little water to thin out the dressing, about 2 tablespoons. Whisk to combine. Then slowly drizzle in the olive oil while still whisking. Allow the dressing to chill for about 30 minutes in the refrigerator, so that the flavors can develop. Use the dressing within the next 3 days. Enjoy!
Recipe
POMEGRANATE VINAIGRETTE
Ingredients
BALSAMIC POMEGRANATE VINEGAR:
- 1 cup pomegranate juice
- 4 tablespoon white balsamic vinegar
- 3 tablespoon honey
POMEGRANATE VINAIGRETTE:
- ¼ cup pomegranate balsamic vinegar
- ¼ cup olive oil
- 1 teaspoon dijon mustard - up to 1 ½ teaspoon is nice.
- 2 teaspoon shallot - finely minced
- salt & pepper to taste
- 2 tablespoon water - to make dressing thinner.
Instructions
- 1. In a small sauce pan combine pomegranate juice, vinegar and honey. Simmer on medium low to medium heat until mixture has reduced and becomes syrup like. About 10 to 15 minutes.Either, drizzle olive oil over salad greens, then balsamic pomegranate dressing. Lightly toss.Or, make the vinaigrette by combining the balsamic pomegranate reduction with dijon mustard, salt & pepper to taste. Then add a little bit of finely minced shallot, if you like. 1 to teasppons are just fine. Whisk, then slowly drizzle in the olive oil while still whisking. To make the dressing thinner, add 2 tablesppons water, and mix. Allow to chill in the fridge for about 30 minutes, so the flavors have time to develop. Enjoy!
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