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Pomegranate Vinaigrette

Yield: 2 cups

David Katz, Consulting Chef

    • 1 1/2 oz. cider vinegar
    • 1 cup extra virgin olive oil
    • 1/2 cup The Perfect Purée Pomegranate Concentrate,  thawed
    • 1 medium shallot, finely minced
    • 2 tsp. kosher salt
    • 1/4 tsp. ground pepper
Method:
1. Combine ingredients in a bowl or squeeze bottle and whisk to emulsify.
2. Whisk or shake bottle before use.
Serving Suggestion:
The sweet tartness of pomegranate goes well with bitter and spicy greens. A high quality mesculin mix, julienne of Belgian endive, baby arugula and frisée all work extremely well with this vinaigrette. Garnish with sliced avocado, toasted pine nuts and fresh pomegranate seeds.