Pomegranate Vinaigrette

1 Garlic Clove, minced
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard

In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt.  Vinaigrette will keep refrigerated for 1 week.

Pomegrante Syrup/Molasses

4 cups Pomegranate Juice
1/2 c Sugar
1 Tablespoon Lemon Juice

Cook in saucepan 50 minutes for Syrup, 70 minutes for Molasses

Pomegrante Poached Pears

4 Bosc Pears
1 1/2 cup Pomegranate Juice
1 cup Muscatel/Riesling Dessert Wine

Toasted slivered Almonds
Pomegranate Seeds/Arils
Yogurt


Peel pears,place pears in saucepan, pour wine juice over.
Simmer over medium heat for 30-45 minutes, drain juice into small saucepan, Transfer pears to shallow bowl.
Boil and reduce poaching liquid to 1/2 cup.
Toast Almonds

Serve pears on individual dished.
Drizzle reduced juice over pears.
Sprinkle pomegranite seeds/arils
Dollop spoonful of yogurt on the side

Pomegranate Salmon Dinner & Vinaigrette

Green Salad with Pomegranate Vinaigrette

Baby Spinach Leaves

Apple Slices

Candied Walnuts or Almonds

Crumbled Goat Cheese

Vinaigrette

3 T Pomegranate molasses

2 T Red Wine Vinegar

1 T Dijon Mustard

1 T Honey

2/3 C Olive Oil

salt/pepper to taste

Pomegranate Sauce/Molasses

4 Cups Pomegranate Juice

1/2 C Sugar

1 T Fresh Lemon Juice

Cook on low heat for 50 minutes till reduced 1 1/2 cups for Sauce

Cook on low heat for 70minutes till reduced to 1 cup for Molasses

Pomegranate Glazed Salmon

Brush salmon with molasses and bake salmon at 500 degrees for 9-11 minutes. Watch closely.

Drizzle remaining warm glaze over salmon prior to serving

Serve with Wild Herb Rice

Sprinkle Pomegranate arils/seeds over plated Salmon, salad, and rice