Saturday, July 19, 2008

Balsamic Pomegranate Vinaigrette

Balsamic Pomegranate Vinaigrette
From ZOV Recipes & Memories From the Heart

Prep time: 5 minutes
Makes 1½ cups

¼ cup balsamic vinegar
¼ cup rice vinegar
4 cloves garlic
2 tbsp Dijon mustard
2 tbsp finely chopped shallots
2 tbsp pure maple syrup
1 tbsp pomegranate molasses
1 ½ tsp salt
1 tsp ground black pepper
½ cup canola oil

1. Blend balsamic and rice vinegars, garlic, mustard, shallots, maple syrup, molasses, salt & pepper in a blender until smooth. With the motor running, gradually pour the oil in a thin stream (this emulsifies the dressing).

2. Zov says the vinaigrette will keep for 3 days in a sealed container in the fridge. I kept mine for a week and it was fine.

I love it over mixed greens, fresh mint and berries or drizzled over grilled asparagus.

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