Pomegranate Fig White Balsamic Vinegar Recipes

POMEGRANATE FIG WHITE BALSAMIC VINEGAR

Steps:

• Bring the white balsamic vinegar to 190ºF (just under the boiling point) in a medium saucepan.
• Cut open the pomegranate and remove the seeds. (Click here to learn how to remove pomegranate seeds.) Crush the seeds gently with the back of a wooden spoon.
• Place the pomegranate seeds (and any juice) and figs in a sanitized non-reactive 1-quart jar or container. Pour the warm vinegar over the top and let the mixture come to room temperature before covering with a lid. Store in a cool dark place for 2 weeks.
• After 2 weeks, strain the vinegar through a fine strainer or a piece of cheesecloth. Transfer the strained vinegar to sanitized decorative bottles. If desired, add a few fresh pomegranate seeds and figs.
• Tie a label on the bottle and give away to friends and family, or keep for yourself.
• Enjoy this vinegar on salads or in a marinade or sauce for chicken or duck.

FIG SALAD WITH POMEGRANATES

Steps:

• EXTRACT POMEGRANATE SEEDS: Roll pomegranate on counter to loosen seeds. Cut pomegranate in half. Taking the first half, hold pomegranate seed side down over a bowl. Smack the outside with a wooden spoon (hard!) to release the seeds. Repeat with the other half. Note 1.
• MAKE BALSAMIC DRESSING: Place all dressing ingredients in a lidded container. Shake until blended. Alternatively, whisk ingredients together until well blended.
• ASSEMBLE SALAD: Place lettuce in a large, wide-mouthed bowl. Sprinkle over top the figs, avocado (if using), goat cheese (if using) and pomegranate seeds. Drizzle on dressing just before serving. 

GRILLED FIGS WITH POMEGRANATE MOLASSES

Steps:

• Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
• In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
• Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
• Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
• Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.