With the beginnings of Pomegranate season upon us, we think now is the perfect time to officially break out one of our newest items, The Press.
Similar in design to our extremely popular Orange Press, The Press can not only handle all of the citrus family fruits, but can also handle pomegranates. The substantial and reinforced construction of The Press allows the user to easily create the force necessary to press the dense composition of a pomegranate while still being delicate enough to handle the softer citrus family.
Pomegranate juice has been rumored to have numerous health benefits since ancient times and rarely does a food look more extravagant than when a pomegranate is involved, but with all of that work needed to extract the juice, who has the time? Thanks to Frieling now every dish, dessert, and cocktail can be an effortless masterpiece. Try placing one behind your bar to give your mixologist a jack-of-all-trades tool that will make mixing up those special creations easier and more entertaining for your guests.
Better yet, picture if you will a fine dining restaurant with a salad cart. The cart comes to your table and your waiter begins preparing your Spinach Salad with Pomegranate Walnut Vinaigrette. First he uses the pomegranate press which is sitting on the top of the cart to press a pomegranate into a bowl, then he pours in the other ingredients in front of you, whisking your vinaigrette by hand before delicately tossing the ingredients in the dressing and presenting it on a piece of fine Seltmann porcelain. A little extra work? Absolutely, but now you have given your customers the fresh, farm to table experience they are craving and you have drawn the attention of everyone else in the dining room – which of course is the key to the success of a signature dish.
September 2014 - Spinach Salad with Pomegranate Walnut Vinaigrette
- 2 cups baby spinach leaves (or preferred salad greens)
- mild blue cheese crumbles
- candied walnuts
- 1/2 cup red wine vinegar
- 1/2 cup fresh squeezed pomegranate juice
- 1/2 cup walnut oil
- 1 cup mild oil like canola
- 3 Tbs honey
- salt and pepper to taste
- To prepare your dressing:
a. In a bowl, whisk the vinegar with the pomegranate juice, a dash of salt and pepper, and the honey.
b. While whisking vigorously, add the oils in a slow, steady stream.
c. Once combined, dip a lettuce or spinach leaf in the dressing to taste. Add more salt and pepper as needed.
- To plate your salad:
a. Arrange the spinach leaves on a plate.
b. Sprinkle the desired amount of blue cheese crumbles on top.
c. Now add the walnuts and spoon dressing on top.
- The leftover dressing can be stored int he fridge for up to a week. The dressing may start to separate; if this happens simply whisk it to combine again.
Makes 1 serving.
Recipe by: Brianna N. Eason