In this edition, Chef Brad Smoliak takes us on a 'Culinary Adventure' into the world of pomegranates.  

Pomegranate Vinaigrette 

Ingredients:

1            pomegranate, juice and seeds
1 tbsp    Dijon mustard
2 tbsp    pomegranate molasses
2 tbsp    red wine vinegar
½ cup    extra virgin olive oil
             salt/pepper  

Directions:

Squeeze the pomegranate and seeds into a bowl; be careful not to get any pulp in the bowl and not to get any juice on yourself! Whisk in the molasses and Dijon mustard.  Once well combine drizzle the oil in slowly, adjust the seasonings.  

It's great on field greens, served with slivered red onions, toasted pecans, and for a different twist, slightly heat the dressing before pouring it over the salad.  (Before you ever dress a salad, be sure to season with salt and pepper.)  

Excellent with grilled meats: pork, lamb, chicken, just drizzle over as a sauce before serving too.