This dressing would go well with a salad of arugula and frisee with pomegranate seeds and hazelnuts, or another salad with similar flavors. This dressing would also be a good sauce on chicken or grilled lamb chops, or drizzled over grilled salmon or used to dress lentils while hot.
INGREDIENTS:
2 tablespoons balsamic vinegar 2 tablespoon Pomegranate Molasses* 1 teaspoon Honey Dijon mustard ¼ teaspoon fresh thyme, minced Salt and pepper to taste ¾ cup light flavored olive or neutral flavored oil -OR- ½ cup neutral flavored oil and ¼ cup roasted nut oil such as hazelnut, pistachio, or almond, based on the nuts you are using or what you are dressingMETHOD:
Stir together the vinegar and pomegranate molasses. Whisk in the mustard and the thyme. Season with salt and pepper.
In a thin steady stream, whisk in the oil/s until they are all incorporated and the dressing is well emulsified. This dressing can be made in a blender if you wish. Keep in the refrigerator until ready to use.
Chef’s Notes: *Pomegranate Molasses is made from cooking down pomegranate juice. It has a tang from the fruit, but can be sweet and has a great depth of flavor. It is great for many things, like adding to babaghanoush, hummus, grain salads, or marinades.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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