Pomegranate and Pickled Shallot Vinaigrette

I've made this pomegranate and pickled shallot vinaigrette a couple times recently and it is worth remembering for winter salads (when pomegranates are in season), hence this post. If I don't record this idea, it will disappear into the ether as my mind continues its unending quest for new foods and flavors.

Pomegranate and Pickled Shallot Vinaigrette

Pomegranate and Pickled Shallot Vinaigrette

This is a simple dressing that I typically make (as you see in the photo above) in a nearly empty mustard container using up the dregs of mustard in that container. I love whole grain mustard a lot and have a constant supply of jars that I have nearly emptied.

FWIW, I use Plochman's Stone Ground mustard; it's reliably stocked here in town and it comes in a reasonable size for someone who goes through a jar every two weeks. At the restaurant we used Maille whole grain mustard, but even though I prefer it, we can't get it here in Central Oregon.

Although you can make this dressing in your blender, I find that making it directly in the mustard container using an immersion blender is most efficient. If you're serious about cooking, investing in a good (say Waring Pro) immersion blender is a worthwhile expenditure (currently less than $150). There are applications such as making salad dressings and smoothing out soup on the stove top for which it is an invaluable tool.

The following recipe yields about a cup of dressing, enough for 2-4 salads. It will scale in pretty much direct proportion. This recipe uses a classic vinaigrette ratio of 1 part vinegar to 2 parts oil. You can certainly adjust that to your taste. I find that the Sherry vinegar and the pomegranates have enough acidity that I want to tame it with a bit of sugar. I use agave nectar because it blends in beautifully. You could use any source of sugar: honey, brown sugar, maple syrup, etc.

1/3 cup Sherry vinegar
2/3 cup extra virgin olive oil
1 tablespoon whole grained mustard
1 pickled shallot (see recipe below)
1/4 cup pomegranate seeds
1 teaspoon agave nectar
1 pinch salt

Blend all ingredients well. The mustard will keep the dressing emulsified for a few hours. I find putting the lid on the mustard jar and shaking the dressing well will bring it back together, another reason I like the mustard jar method of making dressings at home. And of course, you can store any leftover dressing in the jar in the refrigerator.

Pickled Shallots

I never use a formal recipe for brines when I am making small batches of pickles. I make a brine that tastes good to me at the time and use that. For me, it's all about balancing acidity, sugar, and salt in a brine that tastes great.

Pickled Shallots

I start by peeling shallots, slicing them into rings, and placing them in heat-proof containers such as the half-pint canning jar that you see in the photo above. Then I make a brine that suits my taste, bring it to a boil, and pour it over the shallots to cover. The shallots can be eaten once they cool, but they do continue to get better as they sit in the brine. I make these pickles in small batches and I do not refrigerate them. I make no attempt to seal the containers either as this pickles are not designed for long storage. The jar that you see above, I made 4-5 weeks ago.

Basic Pickle Brine Ratio

Here is a basic pickle brine that you can use as the basis for your brine. Mix up a batch, taste it, and adjust it to your liking. You can flavor it with herbs and spices as you like. When I make pickles, I put fresh herbs directly in the jars with the ingredients to be pickled. When I use spices and dried herbs, I boil them in the brine for a while to extract their flavors.

1/2 cup apple cider vinegar

1/2 cup water

1 tablespoon kosher salt

1 teaspoon granulated sugar

This recipe makes a cup of brine. You can scale it in direct proportion for any amount of brine you desire. At the restaurant, we would make gallons at a time. We had a pickle shelf in our walk-in that was four-feet wide, six-feet tall, two-feet deep, and was loaded from top to bottom with pickles that we used for garnishes and on our charcuterie plates. There was almost nothing we wouldn't pickle in an effort not to waste a single thing that our producers brought to us.