Pomegranate Vinaigrette

I eat some kind of green salad almost every day. It can be any lettuce, arugula or baby spinach. It's an easy way to eat greens and there's no cooking involved so it's a perfect, quick side dish. I always make my own salad dressing, usually a simple French vinaigrette.

Now, I have to admit that I have really been into pomegranate lately. What's not to love? It's a super food, loaded with vitamin C, potassium, folic acid and antioxidants known as polyphenols. You will have to work a little to get the seeds and/or juice of the fruit. Or you can buy fresh pomegranate seeds (also known as arils) in the refrigerated section of the produce department at your local grocery store. Those ruby red seeds are so beautiful and tasty. I love them as a topping on Greek yogurt or in a cup of green tea and don't get me started on Trader Joe's Dark Chocolate Covered Pomegranate Seeds -- I am totally addicted!

As for pomegranate juice, I don't recommend drinking it by itself as it can be a little tart but it's fantastic in a smoothie.

I stumbled upon this vinaigrette recipe in the amazing Clean Food cookbook. The combination of ingredients seemed intriguing so I had to try it. I tweaked it a little and I must say it is my new favorite dressing. Keep it simple by serving it with plain mixed greens or make it special by adding dried cranberries, candied walnuts and crumbled blue cheese. Either way, it is yummy!

Makes 1 cup (based on a recipe from Clean Food by Terry Walters)

• 1 garlic clove, minced = 1 gousse d'ail, émincée
• 1 shallot, minced = 1 échalotte, émincée
• 1/3 cup Pomegranate juice (fresh or bottled) = 80 ml de jus de grenade (frais ou en bouteille, mais vérifier qu'il ne contient aucun sucre ajouté ou additif)
• 1/3 to 1/2 cup extra virgin olive oil = 100 ml d'huile d'olive
• 2 tablespoons balsamic vinegar = 2 cuillères à soupe de vinaigre balsamique
• 2 teaspoons dijon mustard = 2 cuillères à café de moutarde de Dijon
• 1 teaspoon honey = 1 cuillère à café de miel
• Sea salt = sel

Whisk all the ingredients together in a medium bowl. Season to taste. Pour. Enjoy!

Note: You can keep this vinaigrette in an airtight container in the fridge for a week or two. The oil and vinegar will separate, it is normal as this vinaigrette contains no emulsifier or stabilizer (such as lecithin or xanthan gum, which you will find in most bottled salad dressings sold in grocery stores). Remove from the fridge and let it come back to room temperature for about 30 minutes. Shake well before using.