Beef Pomegranate Salad

• FOR THE DRESSING:
• 16 ounces, fluid Pomegranate Juice
• 1 Tablespoon White Wine Vinegar
• 3 Tablespoons Extra Virgin Olive Oil
• 1 clove Garlic, Finely Diced
• 3 Tablespoons Dijon Mustard
• FOR THE SALAD:
• 1-1/2 cup Water Cress Leaves And Short Stems
• 1-1/2 cup Micro Rainbow Mix
• 3 stalks Scallions, Whole
• 1/2 cups Fresh Dill Tops, Divided
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Lime Juice, Or More To Taste
• 1-1/2 cup Leftover Grilled Steak, Cooked Medium, Very Thinly Sliced
• 1/4 cups Pomegranate Seeds

1. For the dressing:
2. Prepare the pomegranate juice reduction and allow to cool completely. To prepare the reduction, in a large high-sided sauce pan over medium to medium-low heat, reduce pomegranate juice to just under 20% of original volume or about 1/3 cup from 16 ounces. This will take 15-20 minutes and will make a thick, syrupy mixture.
3. Mix cooled reduction with remaining dressing ingredients except the Dijon mustard. Add Dijon mustard while cold and whisk vigorously until emulsified. Add salt and cracked black pepper to taste. Refrigerate until ready to use.
4. For the salad:
5. Mix all of the greens, but include only half of the dill. Leave the rest for garnish. Lightly season with salt, pepper, olive oil and lime juice. Toss to distribute.
6. Add the meat and gently toss to distribute. Drizzle generously with pomegranate dressing, and garnish with remaining dill and pomegranate seeds. Serve.

dressing, pomegranate juice, white wine vinegar, olive oil, clove garlic, dijon mustard, salad, water, mix, stalks scallions, fresh dill, olive oil, lime juice, ubc

Taken from tastykitchen.com/recipes/salads/beef-pomegranate-salad/ (may not work)