Pomegranate Vinaigrette

Serves: 4 to 6

Vinaigrette Ingredients:
½ small red onion or 1 shallot, diced very small
1 garlic clove, minced
1 cup pomegranate juice (see below)
1-1/2 cup extra virgin olive oil
½ cup red wine vinegar
Salt and Pepper to taste

Salad Ingredients:
Fresh spinach leaves (approx. 1 bag)
1 cup candied walnuts
½ cup fresh pomegranate arils or dried cranberries
½ cup – 1 cup shaved Parmesan cheese (Parmigiano Reggiano if available)

In a medium bowl, whisk the onion, garlic, pomegranate juice and vinegar together until well combined. Add the extra virgin olive oil to the mixture in a slow, steady stream while continuing to whisk the mixture until it emulsifies and achieves your desired consistency.

Place the salad ingredients in a serving bowl, toss with the pomegranate vinaigrette and serve.

To Store: Refrigerate in an airtight container for up to one week.

Tony’s Tip: For the pomegranate juice, you can either use a store-bought juice or create your own by pressing some pomegranate arils through a food ricer or food mill.



2 Responses

    1. Sarah Nasello

      Thank you for your question. You could use plain walnuts, of course, but candied just works so much better for this salad, in flavor, texture and presentation. It is easy to make your own from scratch and here is a link with our recipe for candied nuts: http://thelostitalian.areavoices.com/recipes/candied-nuts/

      If you don’t candy them, I would for sure recommend toasting them for 5 to 6 minutes over medium-low heat, which will enhance their lovely flavor.

Leave a Reply