hile cheese is cooking, whisk pomegranate vinegar, honey, harissa, olive oil, and
Place the pomegranate seeds into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid. Place the jar in a sunny location. Let stand for 8-10 days so the vinegar becomes infused with the flavor of the pomegranate.
Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the seeds.
Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place for 2 weeks.
Use within 6months.
owl, combine spices, oil and vinegar into a paste.
Add
In small mixing bowl, whisk together pomegranate juice, olive oil, apple cider vinegar, orange juice, sugar and salt. Pour mixture into small carafe; set aside.
Remove seeds from pomegranate, reserving seeds and discarding remainder.
Divide spinach among four salad plates.
Top each with pear slices, mandarin oranges, pomegranate seeds, & walnut pieces.
Drizzle with 2 to 3 tablespoons of vinaigrette dressing. Garnish with orange curls. Serve immediately.
In a large bowl, combine pomegranate molasses and vinegar. Slowly whisk in olive oil then season. Add mixed greens, pears, shallots, pecans and pomegranate seeds and toss to combine. Arrange on a serving platter and sprinkle with cheese.
Whisk together pomegranate juice concentrate, oil, orange juice, vinegar, lemon peel and salt and pepper.
Gently mix salad greens with vinaigrette.
Divide greens on 6 to 8 salad plates or large platter.
Sprinkle with toasted nuts, bleu cheese and pomegranate seeds.
Enjoy!
auce:
Combine the pomegranate molasses and vinegar in a small saucepan
In a large bowl, whisk together vinegar, oil, 1 tsp water and chives. Season. Add salad greens, grapes, pomegranate seeds and walnuts and toss to combine. Garnish with blue cheese.
Wash the oranges, dry, and zest. After zesting, peel the oranges so that the white skin is completely removed. Slice oranges and cut in large slices or quarters. Squeeze some juice from the orange. Peel the garlic and chop it finely. Cut pomegranate and remove the seeds. Peel onions and cut into thin rings. Wash and drain the spinach. Mix the orange juice with vinegar, garlic, salt, pepper and sugar. Add the oil. Mix all together and add vinegar. Serve.
Place arugula, pomegranate seeds and walnut pieces in a salad bowl. Pour in dressing and toss.
Divide salad among plates, top each salad with pears and blue cheese.
xtract the seeds from the pomegranate, either by banging it with
Whisk together the dressing.
Arrange the heirloom tomatoes on a serving platter.
Drizzle the tomatoes with the olive oil-pomegranate molasses dressing.
Sprinkle lightly with salt and black pepper.
Garnish the tomatoes slices with the fresh Greek oregano leaves.
ruit and feta. Drizzle with Pomegranate Balsamic Dressing. Enjoy!
Caramelized
In a bowl, mix the chutney, vinegar, mustard and orange juice. Gradually whisk in 3 tbsp oil. Season with salt and black pepper.
Heat 1 tbsp oil in a frying pan and saute the turkey for 3 mins, turning until cooked through. Season with salt and black pepper and drain.
Toss together the salad, onions, mango and pomegranate seeds. Arrange in bowls, drizzle with the dressing and top with the turkey strips. Serve immediately.
Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowel. Slowly whisk in olive oil until emulsified.
Preheat grill.
In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
Sprinkle chicken with salt and pepper and place on grill.
Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
Remove cooked chicken from grill and drizzle with pomegranate molasses.
Serve immediately.
br>Add the stock, pomegranate molasses, balsamic vinegar, honey, butter and rosemary
or 30 seconds.
Pour pomegranate juice into the Dutch oven
Cut the pomegranate into quarters, then press back
Dice bananas, peppers and onions.
Toss bananas, peppers, onions, pomegranate seeds and sugar together.
In a separate bowl whisk together oil, vinegar, and pomegranate molasses.
Drizzle over salad mixture and gently toss.
Chill for 2 hours.