Pomegranate Molasses
Juice from 8–12 large POM Wonderful Pomegranates,* or 4 cups POM Wonderful 100% Pomegranate Juice
1/2 cup granulated sugar
2 tablespoons freshly squeezed lime juice
POM Vinaigrette
Juice from 4–6 large POM Wonderful Pomegranates,* or 2 cups POM Wonderful 100% Pomegranate Juice
3 shallots, finely chopped
2 oz. chive, sliced small
2 oz. POM Molasses (directions below)
1 cup vegetable oil
Salt and pepper to taste
Grilled Asparagus Salad
12 green asparagus, peeled
8 white asparagus, peeled
2 cups herb salad mix
12 oz. goat cheese
3/4 cup arils from 1 large POM Wonderful pomegranate
PREPARATION:
POM Molasses: Prepare fresh pomegranate juice.*Combine the pomegranate juice, sugar and lime juice in a saucepan over medium heat and stir until the sugar has dissolved. Reduce heat to medium-low and cook until the liquid has reduced to 1 cup, about an hour. It should be dark in color, and the consistency of thick syrup that coats the spoon. Set aside to cool. Store pomegranate molasses in refrigerator in a clean jar with a tight-fitting lid.
POM Vinaigrette: In a small saucepan over medium-low heat, reduce 2 cups pomegranate juice to 1/2 cup. Add shallot, chives and POM Molasses; mix well. Add vegetable oil but do not mix (it’s a broken vinaigrette). Remove from heat and set aside keeping it warm.
Grilled Asparagus Salad: Roll goat cheese into twelve 1-oz. balls. Peel the asparagus and cut them in 5-inch lengths. Briefly blanch in salted water. Grill asparagus spears just to mark them and impart a touch of flavor. Toss herb salad mix with half of the dressing and separate onto four plates along with the goat cheese balls. Toss asparagus in remaining dressing and plate on top of herb salad mix. Garnish with POM Wonderful Pomegranate Arils
Note: * For 4 cups of juice, cut 8-12 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
* For 2 cups of juice, cut 4-6 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
-Recipe courtesy of POM Wonderful and Chef Catherine An