Janie’s pomegranate salad dressing

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Moving house is such hard work, isn’t it? They say it’s one of the most stressful things you ever do in life, and I couldn’t agree more. But thankfully, the stressful bit is over and our move from Somerset back to Bristol is finally complete – hurrah! Southville is our new home, albeit temporary as we’re renting while we find ourselves a house to buy, but I am absolutely adoring city life again.

The stress however has been replaced by what seems a permanent state of exhaustion as we focus on trying to sort out the new place (oh my, the never-ending unpacking!) balanced with the day job. We’ll get there soon, I’m sure, but it does mean I’m being rather distracted from the blog.

And so my fabulous blogging buddy, Janie from The Hedge Combers has come to my rescue with this impeccably timed guest post and her delicious recipe for a pomegranate salad dressing. I’m definitely trying this at the weekend with the leftovers from our Sunday roast… Enjoy!

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The lovely Vanesther is mid-house move, and knowing what a crazy time that can be I’m sending her this little guest post to share when she could do with a break. It’s ridiculously quick to throw together, but really does taste really rather special.

Pomegranate season is coming to a close and just in the nick of time I discovered this salad dressing that breathes life and sparkle into a myriad of leftover meats and veggies. It’s sweet, sharp and creamy all at the same time and will elevate the most basic salad ingredients to something really rather special in no time at all.

collage

When you mix or shake the dressing, the juice and oil combine so well and stay more combined than any dressing I’ve ever made before. It’s really rich in flavour whilst being sharp enough to cut through the fattier meats.

I do hope you give it a go next time your path crosses with a pomegranate!

Pomegranate salad dressing

3 tbsp pomegranate juice
½ tsp finely ground pepper
1 tsp sugar
½ tsp Dijon mustard
4 tbsp olive oil (or for a milder flavour use light olive oil)

Mix all the dressing ingredients together in a small glass or jam jar and use liberally over cold roast meats, leftover vegetables or freshly made salads.

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To browse many more tempting of Janie’s tempting recipes and to read about exploits her exploits on her farm down on the Cornish coast, get yourselves straight on over to hedgecombers.com.

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