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Pink Ginger Pomegranate Vinaigrette

Pink Ginger Pomegranate Vinaigrette

1 Serving

Chef Lisa Dupar

    • 1 tbsp. Pink Ginger – pickled
    • 4 egg yolks
    • 1 cup Sugar
    • 1/4 cup Dijon Mustard
    • 2 cup Rice Wine Vinegar
    • 2 tsp. Salt
    • 3/4 cup Minced onion
    • 8 cup Corn oil
    • 1/4 cup The Perfect Purée Pomegranate Concentrate,  thawed
    • 3 chips Lotus root (Garnish)
Method:
1. Combine all ingredients except oil in food processor and puree until smooth.
2. Stream in oil to emulsify.
3. Check seasoning.
4. Spiral cut fresh beets on the Japanese mandolin – leave raw to toss into salad for garnish.
5. Fry lotus root for garnish – use 3 chips.