 |
Pomegranate Vinaigrette2 cups David Katz / Consulting Chef |
| • | 1/2 cup The Perfect Purée Pomegranate Concentrate, thawed |
| • | 1 1/2 oz. cider vinegar |
| • | 1 cup extra virgin olive oil |
| • | 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. | |