A vinaigrette can be a bit more exciting than the usual – and for this I chose to use leftover fresh pomegranate juice! The base of a vinaigrette is pretty basic: oil and vinegar, along with juice and seasonings. Like most rules in cooking – there are few – you go by your own tastes and desires, and in my case, what’s lying around!
This pomegranate vinaigrette has olive oil, vinegar, mustard, sugar and an onion that’s finely diced. Let the vinaigrette sit for about 30 minutes before tossing into your salad.
What does this vinaigrette go well with? Just about EVERYTHING! A simple salad of course, but also more fancy kinds that have pungent cheeses like goat’s cheese or blue cheese. The balance of tart, sweet and spicy works brilliantly.
Serves Serves: ½ cup | Prep Time: 5 mins
- 3 tbsp olive oil
- ¼ cup pomegranate juice
- 1 tsp sugar
- 1 tsp vinegar
- 1 tbsp Dijon mustard
- ½ small onion, finely diced
- 1 tsp pepper
- Whisk all the ingredients together in an airtight container
- Refrigerate until ready to serve, shake well before using