Beef Pomegranate Salad

INGREDIENTS

FOR THE DRESSING:
  • 1/3 cup pomegranate juice reduction*
  • Juice of 1 lime
  • 1 tablespoon white wine vinegar
  • 3 tablespoons Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 1 small to medium garlic finely diced
  • Salt
  • Cracked pepper
FOR THE SALAD:
  • 1 1/2 cups thinly sliced/shaved leftover grilled steak cooked medium
  • 1 1/2 cups water cress leaves and short stems only
  • 1 1/2 cup Micro Rainbow Mix
  • 3 sliced scallions
  • 1/2 cup fresh dill tops
  • 1/4 cup pomegranate seeds
  • 1 tablespoon olive oil
  • 1-2 tablespoons of lime juice
  • Salt
  • Cracked pepper

    METHOD

    Prepare the pomegranate juice reduction and allow to cool completely.
    Mix all the dressing ingredients except the Dijon mustard.
    Add the Dijon mustard while cold and whisk vigorously until emulsified.
    Refrigerate until ready to use.
    Mix all of the greens, but include only half of the dill. Leave the rest for garnish.
    Lightly season with salt, pepper, olive oil and lime juice. Toss to distribute.
    Add the meat and gently toss to distribute.
    Drizzle generously with the pomegranate dressing, and garnish with the remaining dill and the pomegranate seeds.
    Serve.

    NOTES
    In a large high-sided sauce pan, over medium to medium-low heat, reduce 16 oz. of pomegranate juice to just under 20% of original volume. About 15-20 minutes. Will make a thick, syrupy mixture.

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