1 C. chicken stock

1/3 C. balsamic vinegar

1 T. dijon mustard

1 T. shallots

1/2 C. olive oil

1/2 C. salad oil

2 T. fresh basil and chervil, chopped

1 large onion, julienned, caramelized

8 ounces baby greens

8 ounces goat cheese

16 cherry tomatoes, cut in half

Edible flowers for garnish

Salt and pepper to taste

 

The day before serving, remove seeds from pomegranate and reserve 1/3 C. To make coulis, place seeds in blender or food processor with chicken stock; pulse to break up seeds. Put mixture into saucepan and reduce by half. Pass through a fine strainer and cool. Place coulis in blender or food processor. Add vinegar, mustard, shallots, and salt and pepper. Slowly add in oils; you may need to thin with chicken stock or water. Add basil and chervil. Taste the next day and adjust for consistency. Sauté onion slowly until brown and sugar has developed. This can also be done the day before. Place washed greens in bowl and add dressing to coat. Divide greens onto 4 plates. Top with onions, goat cheese, tomatoes, reserved seeds, and edible flowers.