What a fabulous color !
A healthy dressing with a boost of antioxidants.
Add some toasted sliced almonds to your salad for some crunch.
- ¾ cup pomegranate juice
- 2 teaspoons sugar
- ½ teaspoon dried thyme, or italian seasoning
- 3 whole garlic cloves, peeled
- ½ teaspoon salt
- ⅛ teaspoon fresh ground pepper, or to taste
- ⅓ cup red wine vinegar
- ¾ cup canola oil
- ¼ cup roasted almond oil
- 1 tablespoon shallots, peeled and chopped
In a small stainless saucepan, add the pomegranate juice and sugar. Bring to a boil, and reduce over moderate heat until 1/3 cup is remaining. This will take about 5 minutes. Cool slightly. In a blender add the thyme, garlic cloves, salt, pepper, and red wine vinegar. Blend all 10 seconds. Add the pomegranate reduction
and blend a few seconds. Measure the canola, and add it in a slow stream with the blender on. Take your time here to emulsify. Add the shallots and stream in the measured almond oil slowly. The dressing should be a beautiful pink shade. Taste and adjust seasonings if necessary.
The almond oil can be sustituted for another nut oil of your choice … hazelnut … walnut.
Servings : 24