Pomegranate Balsamic Vinaigrette

‍

This quick and easy vinaigrette will become a seasonal go-to for all your winter salads if you allow it. With bursts of lemon that complement the subtly sweet and tangy pomegranate-Balsamic vinegar, this dressing is the perfect pairing with greens such as arugula, spinach, or even baby chard. Throw some citrus or dried fruit in there and you will instantly have a salad worthy of being served to your finest guests.

‍

‍

Let's Chat About Pomegranate Balsamic Vinegar

‍

The pomegranate balsamic vinegar is what makes this vinaigrette taste so dang good!

‍

Counter to popular belief, pomegranate balsamic vinegar is actually not made directly from pomegranates. While many people tend to believe that pomegranate-Balsamic is made using pomegranates instead of grape musks, that is not actually the case. When making the vinegar, the pomegranates are actually added towards the end, after the vinegar has already been made in its traditional method.

‍

The two typical ways of making pomegranate balsamic is by adding the fresh pomegranate seeds to the vinegar to infuse during the barrel-aging process or by adding a reduction of pomegranate juice to the vinegar itself. That is why pomegranate Balsamic vinegar is often referred to as a “glaze” or “condiment” instead of a straight Balsamic Vinegar,.

‍

‍

Ingredients for Pomegranate Balsamic Vinaigrette

‍

Nothing tastes better than a homemade dressing or vinaigrette and this one does not disappoint! Here's what you need:

‍

• Vinegar: As we mentioned, for the vinegar in this dressing, we like to use a pomegranate Balsamic vinegar. Often-times you will see it labeled as a “condiment” instead of a straight pomegranate Balsamic vinegar, because of the fact that they steep pomegranates into the vinegar instead of actually making the vinegar out of pomegranates.
• Oil: I always like to use a neutral flavored oil such as corn, canola, or other vegetable oil for my vinaigrettes because I don’t want the other flavors to have to compete with the oil for flavor supremacy.
• Binder: The only binder I use in this recipe that holds the emulsion together is the honey. The honey’s viscosity helps emulsify the oil and vinegar and helps keep them together while in a resting state.
• Aromatics: I like to use lemon, or some other citrus, such as orange or grapefruit here because the zest adds a nice “floral” note that brightens the flavor of the vinaigrette while the juice helps give it some added “zing.”

‍

‍

Tips for Making this Vinaigrette

‍

1. Aim to keep ingredients cool: When pureeing everything to make the emulsion (bind the vinaigrette), make sure you do not let the blender run too long because the friction will heat the liquids and make it more likely to break, or separate. It is best to try to keep ingredients as cool as possible.
2. Shake the vinaigrette: If the vinaigrette separates while sitting in the fridge, simply shake the vinaigrette vigorously to re-emulsify.
3. Taste and adjust the vinaigrette to your liking after making: Many people have varying preferences in regard to taste and how sweet/acidic they like their dressings. If you like it sweeter, feel free to add more honey. The same goes for the lime or balsamic if you like it more acidic.

‍

‍

We love to pair this vinaigrette with a pomegranate, beet and citrus winter salad but there so many other salads you could use it with.

‍

Cheers and eat well!