I love a good salad dressing, well actually I love a good vinaigrette. Now that I have mastered the basic vinaigrette (olive oil, vinegar, lemon juice, salt and pepper), I am always looking for new variations.
Last week I posted the recipe for these Coriander Chicken Patties, which we served on a bed of lettuce topped with this Pomegranate Vinaigrette. After finishing the chicken and the salad, we were left with almost 3/4 cup of this dressing (the recipe makes a LOT). For the next week, I had it every night and I enjoyed it more and more each time.
The dressing has a great fruity, but not too sweet flavor that works well over any type of salad. I had it over plain mixed greens as well as a few fancier salads (pomegranate seeds and pistachios/ dried cranberries, goat cheese, and pecans) and it worked well with both. This recipe makes a lot of dressing, I recommend using a mason jar to make it and storing that in the fridge for future use.
Makes 1 Cup
- 1/4 cup pomegranate molasses (like this)
- 1 tablespoon fruit flavored vinegar or balsamic (we used Cherry Balsamic Vinegar)
- Zest of 1 orange
- 1 tablespoon honey
- 1 small shallot, finely chopped
- 1 teaspoon dijon mustard
- 1 garlic clove, minced
- 1/2 – 3/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- In a smal mason jar with a lid, combine ingredients and shake well.
- Serve at room temperature. (If you refrigerate the vinaigrette, make sure to stir it with a whisk before serving as the molasses will thicken and separate in the fridge. With a little stir, the dressing mixes. If still too thick, add a little more olive oil and stir).
Adapted from 2BeSatisfied