Eosinophilic Esophagitis Friendly Pomegranate-Mint Dressing
Total time10 min
Prep time10 min
Cook time0 min
4.9(7)
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Learn more →Ingredients
6 servings
- 3 tbsp pomegranate molasses
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh mint leaves, finely chopped
- 2 tbsp pomegranate arils (optional)
Instructions
- 1
In a small bowl, whisk together the pomegranate molasses, lemon juice, honey, Dijon mustard, grated garlic, cumin, salt, and black pepper until smooth and fully combined.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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