I love the jewelled look that the pomegranate seeds lend to this dressing. Try this dressing spooned over a salad of red oak leaves, shaved ripe pear and rocket (arugula). If you cannot find pomegranate seeds you can substitute them for dried cranberries soaked in orange juice.
This easy recipe takes about 5 minutes to make.
- 2 tablespoon balsamic vinegar
- ⅓ cup pomegranate seeds
- 2 tablespoon flat leaf parsley, finely chopped
- a pinch of salt
- a twist of black pepper
- 6 tablespoon extra virgin olive oil
- Add all the ingredients to a jam jar, except the olive oil. Place the lid on and shake to combine. Then add the olive oil and shake again.
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