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Pink Ginger Pomegranate Vinaigrette1 serving Chef Lisa Dupar |
| • | 1/4 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 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 |
| • | 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. |