Name: Sherry vinegar and pomegranate molasses
Yield: For 6–8 salads
Ingredients: 100 ml (scant ½ cup) extra virgin olive oil; ½ garlic clove, finely chopped; 1 tsp soy sauce; 1½ tbsp pomegranate molasses; 2 tbsp sherry vinegar

Preparation info

For
6–8
salads

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This dressing really is a fusion of cultures, the Spanish sherry vinegar happily combining with Middle Eastern pomegranate molasses and Asian soy sauce. It goes really well drizzled over barbecued steaks or salmon, tossed with roast vegetables or used to dress grilled (broiled) mushrooms or asparagus. It will keep in the fridge for 2 weeks.