The promised recipe for the Pomegranate dressing.
This was so easy even I could make it!
Thank you for posting it Sam!
You will need:
For the vinaigrette:
1 cup pomegranate juice reduced to about 1/4 cup
1/4 cup apple cider vinegar
1 Tablespoon honey
1 cup oil, preferably olive oil
Pinch of salt and pepper
For the warmed goat cheese garnish:
Goat cheese (Chevre was the brand I used )
3-4 Tablespoons chopped herbs (I used chives, but parsley, chervil, dill, thyme or an assortment thereof would work just as well)
You will start by adding the pomegranate juice, vinegar, honey, salt and pepper to a bowl and whisking everything together.
Then, slowly at first, begin to add the oil while whisking. You should see the mixture thicken slightly.
Next, you will slice a log of goat cheese into rounds and press each side of the goat cheese into the herbs. It helps to put the goat cheese in the freezer for a few mins (approximately 10 mins) before slicing, it will be firmer and easier to slice.
Then lay the goat cheese in a lightly oiled pan and bake at 400 degrees F for 5-7 mins or until warmed, but not melted.
I used mixed spring greens, oranges, raspberry's and pecans, but you can use any seasonal fruit or nuts that you like.
And you know I had some questions for Chef Sam!
What is reducing and why did you do it for this recipe?
Reducing is just bringing a liquid to a boil and letting the water evaporate so you're left with a more concentrated flavor. I did it in this recipe because the other ingredients will dilute the taste of the pomegranate and I wanted that flavor to be very prominent in the finished vinaigrette.
Can I leave that part out?
Can I substitute another cheese for the goat cheese? What kind?
Absolutely. I like the slight tartness of goat cheese, but Brie or Camembert would also be excellent choices!
Why did you heat the goat cheese?
When Chevre is cold it's a little bit crumbly, but as you heat it, it becomes almost creamy. By heating it, it provides not only a contrast in temperature, but also creates a pleasant textural contrast between the rest of the salad.
What can I do with this recipe besides using it as a dressing?
It also makes an tasty, unusual sauce. If I plan to reuse the vinaigrette, I will double or triple the recipe above and then whisk together an egg yolk with a splash of water or, better yet, more pomegranate juice. Then I'll whisk the egg yolk mixture while slowly pour the vinaigrette into the egg. It makes a creamy sauce that goes surprisingly with game (lamb, squab, quail, etc...), as a condiment, or even as an accompaniment to desert!
This was fabulous dipped in fresh baked bread! Greg and I ate the whole loaf before we could get a picture. Whoops! Ah well...next time...