|Pomegrante dressing with a little teaser of our counter and tile|
It is really quite easy to make this exceptional vinaigrette. It does take a bit more time than more typical vinaigrette but it is worth it. The thing that takes some time is making a pomegranate reduction but it makes about 1 3/4- 2 cups of pomegranate syrup.
Do remember the pomegranate molasses I made last year? This recipe uses a pomegranate reduction but you don’t have to reduce quite as much as for molasses, just more like a thickened syrup. I like to make a decent sized batch since it gets used up quickly in dressing or as a glaze or syrup on many things.
Vinaigrette can be blended by whisk, shaken in a jar or, for the most stable, made in a blender. I think this vinaigrette seems to be better at staying together than most but using the blender will even increase its consistency.
This pomegranate dressing is great on a simple salad such as this one -
Spring greens, garden fresh tomatoes, cucumbers and toasted almonds or try it with Spinach with fruit (strawberries or apples or peaches) and nuts. You can toss the greens and dressing in a large bowl before plating and adding other toppings or you can drizzle dressing on salad at table.
Pomegranate Balsamic Vinaigrette
1/4 cup pomegranate syrup**
2 Tablespoons pomegranate or raspberry flavored balsamic vinegar or regular balsamic with a pinch of sugar
½ tsp. lemon pepper with salt, optional or salt and pepper to taste
1/4 cup olive oil, prefer light
In a jar or a blender, blend pomegranate syrup and balsamic vinegar, lemon pepper or salt and pepper to season. Mix really well, blender is great for this but whisk or shaking jar will work well too. While whisking, pour a thin drizzle of olive oil into pom/balsamic mix and blend thoroughly.
** Pomegranate syrup
4 cups pomegranate juice
½-2/3 cup sugar
2 Tablespoons fresh lemon juice
Heat pomegranate juice and sugar on medium till sugar has dissolved. I use ½ cup sugar first and taste later to see if I want to add more. Once sugar is dissolved lower heat to med-low simmer and cook, stirring occasionally for about 40 -50 minutes or until it has reduced by half to about 2 cups. You can reduce to 1 ½ cups for a thicker more flavorful sauce. It will be thicker as it cools. Once it has reduced enough, remove from heat and let it cool. Place in container and refrigerate. This will keep for a few weeks—about a month.
Okay, let me close with a few photos we snapped this week.
|Cool looking barn Northern Colorado|
|There is an osprey nest near a pond right in town.|
|We took a ride up into the mountains by our house,|
here is the view near Glen Haven,CO
|This young hawk has been hanging around our yard for the last few weeks.|