Pomegranate- Rosemary DressingBy · Oct 17 2011 · Comments
There comes a point in most women’s lives when they realize they are becoming just like their mothers. Growing up we often made the 2 hour drive from the mountains to Denver for school clothes shopping. This was a much anticipated trip in which we would enter the mall empty handed and leave with bags of goodies all of which we would eagerly model for dad when we got home. “Oh and look dad, this one was on sale.” His retort, “think of all the money we saved!” Spoiled to say the least and only as an adult do I realize just how much. The value in these trips, however, were mom’s ridiculous stories, her occasional “look at this a-hole,” remark in the direction of an unfavorable driver and lunch at a special spot. Without fail, we left every lunch on a mission to replace the shirt mom had worn to Denver because she had spilled something on the original shirt. Fast forward 15 years and you will find my mother’s daughter always covered in her meal and this dressing was no exception- literally all over my shirt and not to mention one of the few that is still accommodating my belly. The stain was well worth it as this seasonally inspired dressing was splendid on a mixed green salad with goat cheese.
- 1 cup pomegranate seeds, about one large pomegranate
- 1 cup olive oil
- 2 tablespoons champagne vinegar
- ½ teaspoon kosher salt
- 2 teaspoons sugar
- 2 tablespoons finely chopped rosemary
Place the pomegranate seeds in a food processor and mix until smooth. Add the vinegar, salt, sugar and rosemary and continue to mix. While the food processor is still mixing slowly add olive oil through the feeder tube and mix until fully incorporated. Serve immediately or refrigerate for up to 5 days.