I love to use a sprinkling of vinegar as dressing quite often. We usually have an assortment of vinegars: champagne, cider, orange muscat, red wine, balsamic. Using only vinegar on a salad produces a light topping with a bit of a bite.
Last week I decided to make salad a main course dish for my husband and me. With fall’s arrival, I began to think of seasonal foods that would be available. One of the fall ingredients that I love to use is cranberries. However, I hadn’t seen any fresh cranberries in our grocery store yet, so I settled with cranberry juice.
To give the dressing some deeper acidity, I decided to use a pomegranate-infused blush balsamic vinegar, which is quite tasty on its own, with the cranberry juice. Combining these two ingredients provided great flavor but made the dressing a little acidic. The addition of some honey improved that immensely. A little olive oil for body and garlic for another layer of flavor, and we had a great fall topping for our salad.
- 2 Tb. pomegranate-infused blush balsamic vinegar
- 4 Tb. 100% cranberry juice
- 1 tsp. honey
- 1 garlic clove, minced
- 1 Tb. extra virgin olive oil
- salt & pepper
- In a small bowl, combine vinegar, juice, honey, and garlic.
- Whisk until honey is incorporated fully.
- Add olive oil, whisking to combine.
- Season with salt and pepper to taste.