Pomegranate Vinaigrette Food

EASY POMEGRANATE VINAIGRETTE

Steps:

• In a medium bowl, whisk together the pomegranate juice, Dijon mustard, red wine vinegar, maple syrup, and kosher salt.
• Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.

YUMMY POMEGRANATE VINAIGRETTE DRESSING

Steps:

• Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

POMEGRANATE VINAIGRETTE

Steps:

• In a medium bowl, mix the pomegranate juice, vinegar, and honey, and let sit for 10 minutes.
• Whisk in the oil and adjust the seasonings.
• Mix in pomegranate seeds and chives , if using. Refrigerate until ready to serve. Stir thoroughly before using.

POMEGRANATE VINAIGRETTE

Steps:

• Combine the pomegranate seeds, vinegar, honey, mustard, and salt in a blender. Process on high speed until the seeds have been pulverized and have released all of their juices. Reduce the speed to low, carefully remove the lid, and slowly drizzle in the olive oil to incorporate.
• Strain through a fine-mesh strainer and serve.
• QUICK TIP
• You can often buy pomegranate seeds that already have been removed from the fruit. However, whole pomegranates are great to have. They keep well in the fruit bin and can be cut in half and juiced and added to your OJ. For this recipe, cut the pomegranate into quarters. Gently peel the seeds away from the skin, being careful because the juices will definitely stain your cutting board and clothing.

POMEGRANATE VINAIGRETTE

Steps:

• In a small bowl, whisk together pomegranate molasses and vinegar. Season with salt and pepper. While whisking, slowly drizzle in oil until emulsified.

ROASTED VEGETABLES WITH POMEGRANATE VINAIGRETTE

Steps:

• Roast the vegetables: Preheat oven to 425 degrees. Toss together vegetables and oil in a large bowl, and season with salt and pepper. Spread vegetables evenly on 2 rimmed baking sheets, and roast until golden, mixing halfway through, about 30 minutes.
• Meanwhile, make the vinaigrette: Transfer pomegranate juice to a bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
• Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

POMEGRANATE VINAIGRETTE

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.