The Perfect Salad - With Pomegranate Vinaigrette

It’s interesting to watch people construct salads at a salad bar; everyone creates something different. For me, if salad is just a small after-dinner course (I much prefer it after, not before, my meal), then a little lettuce and dressing – maybe some tomato and/or cucumber – is plenty. But sometimes I like to turn a salad into an entire meal. In that case, my perfect salad consists of mixed greens, red bell pepper, olives, tuna, feta cheese, and croutons (ideally homemade). Often all it needs is a little oil (olive) and vinegar (balsamic). But sometimes I like to make a vinaigrette to add to the complexity of the flavors. One of my favorites is pomegranate vinaigrette. The pomegranate juice and honey add the right tart sweetness that complements the saltiness of the olives and feta.

Pomegranate Vinaigrette (about 1 cup)

• 1 clove garlic, pressed
• 1 tsp. salt
• ½ tsp. freshly ground black pepper
• 1 tbsp. honey
• ¼ cup pomegranate juice
• 2 tbsp. red wine vinegar
• ¾ cup olive oil

1. Combine the garlic, salt, pepper, and honey in a bowl. Mix in the pomegranate juice and vinegar. Whisk the oil in a slow stream to form an emulsion.