Pomegranate Honey Vinaigrette
Inspired by techniques from Serious Eats.
Shallot and garlic mellowed in cider vinegar, then whisked with pomegranate molasses, honey, mustard and olive oil into a glossy, deep red dressing.
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Method
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Equipment
- chopping board
- knife
- small bowl
- whisk or jar with a lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 139 kcal |
| Protein | 0.1 g |
| Carbohydrate | 4.6 g |
| of which sugars | 3.7 g |
| of which free sugars | 3.5 g |
| Fat | 13.5 g |
| of which saturates | 1.9 g |
| Fibre | 0.2 g |
| Salt | 0.29 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dressing
- 2 tbsp cider vinegar
- 2 tbsp shallot, finely chopped
- 1 garlic cloves, grated
- 2 g fine sea salt or table salt a scant ½ tsp
- 2 tbsp pomegranate molasses
- 7 g honey about 1 tsp
- 1 tsp mild yellow mustard
- ¼ tsp ground black pepper
- 120 ml extra-virgin olive oil
- 1
Mellow the shallot. Put the shallot, garlic and salt in the bowl, pour over the cider vinegar and leave for 10 min so the shallot loses its raw bite.
- 2
Make the sweet-sour base. Whisk in the pomegranate molasses, honey, mustard and pepper until the molasses has dissolved and the mixture looks even.
- 3
Emulsify. Whisking all the time, add the olive oil in a thin stream until the dressing turns glossy and slightly thick. You can also shake everything hard in a lidded jar for about 20 seconds.
- 4
Serve. Dress crisp leaves, sliced tomatoes, grilled aubergine or a herb and bread salad just before eating. Whisk again if it separates.
Storage
Store in a sealed jar in the fridge for up to 1 week. Bring to room temperature and shake well before using. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
