This isn't so much of a traditional Tapas recipe, as something I want to make but haven't had the time. Stolen from here, credit goes to them.
Vinaigrette:
* 1/2 cup pomegranate juice
* 1 teaspoon finely minced shallot
* 1 tablespoon champagne vinegar or white wine vinegar
* 2 teaspoons fresh lemon juice
* 1/4 teaspoon sugar
* 1 tablespoon extra virgin olive oil
* 2 tablespoons walnut oil
Salad:
* 4 ounces Earthbound Farm Organic Mixed Baby Greens
* 1 Fuyu persimmon or ripe pear, thinly sliced
* 1/4 cup toasted or candied walnuts
* 1/3 cup pomegranate seeds
To make the vinaigrette, place the pomegranate juice in a small pan and reduce to 2 tablespoons over medium high heat. Combine the juice and the remaining vinaigrette ingredients in a small glass jar and shake vigorously to combine.
Place the mixed greens in a large bowl and add half of the vinaigrette, tossing to coat the leaves. Add more dressing as desired.
Divide the salad between 4 chilled plates and decoratively arrange slices of persimmons or pears atop the greens. Sprinkle each serving with walnuts and pomegranate seeds and serve immediately.
Thats the cut and paste version from the website. I'm probably going to mangle it a bit, because of time, money, and treasure hunting reasons. I'm going to omit the walnut oil, at least.
Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.
- Jean-Anthelme Brillat-Savarin
Born in the region of France from whence it gets its name, the Pinot Noir wine known as Burgundy is a rich cooking experience. Perfect as a sauce base for dishes of beef, chicken, or pork, it is a principal ingredient in preparations of escargot and coq au vin. Despite its international heritage, however, a cheap Burgundy can still make an excellent aromatic and flavor addition to a stock-based dish.
Broth Reductions
One of the simplest ways to use Burgundy is as a reduction with broth. After flouring and browning the meat of choice, you can add a quart of broth and about 2/3 bottle of wine, along with your herbs for seasoning (bay leaves, in particular, seem to sing in these preparations). Be prepared for at least half an hour (preferably more) of occasional stirring over medium heat; your patience will be rewarded when the liquid reduces to about 1/2 to 1/3rd its original volume and becomes reddish-brown and thick (think beef bourguignon).
Almost any traditional stew ingredient can be incorporated into this dish. For a more gourmet dish, sauteed mushrooms and pearl onions can be added; chives, oregano, garlic, basil, sage, and/or pepper in different combinations are great. (Since I’m a spicy food lover, I also add in about half a teaspoon of cayenne and go rather heavy on the black pepper). Served over noodles (slightly al dente, buttered, peppered, and lightly seasoned with basil), you’ll turn burgundy into a regular part of your pantry.
