Wash 1 bunch of asparagus and snap off woody ends. Cut cross wise so you end up with small rounds about 1/4 inch thick. Toss in a bowl with 1/4 cup Aged Pomegranate Balsamic Vinegar and 2 tablespoons crumbled parmesan and fresh cracked black pepper. Serve and if you want a dash of salty savory add sliced prosciutto on top.
Place beets in aluminum foil with 2 tablespoons of water, seal it well by pinching the edges together. Place on a baking sheet and roast for 1 hour in a 400 degree oven, or until fork tender. Peel beets and cut into wedges.
Dressing: Whisk together pomegranate syrup, olive oil, lemon juice, salt and pepper. Toss with beets and crumble cheese over salad. Serve at room temperature or chilled.
I know this sounds like a stretch, but adding a few teaspoons of Skylake Ranch Pomegranate Balsamic Vinegar to a good chocolate truffle will elevate it from good to great! It cuts the sweetness down a bit and makes the chocolate seem richer and more elegant.
Melt the chocolate and cream in a double boiler over hot but not simmering water. Stir occasionally until smooth and glossy (make sure no water gets into the chocolate or you get a crumbly mess).
Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Taste the chocolate to see if it is to your liking. You may add one more teaspoon of vinegar if you desire.
Cool the chocolate in the refrigerator for 1 hour.
Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Using your fingertips, shape into balls about the size of a cherry (yes it gets messy, but it’s worth it).
Place the cocoa powder in a small shallow dish. Roll truffles in the cocoa powder until the truffle is coated.
Place truffles on a parchment lined baking sheet. Continue with the remaining truffles.
Place the truffles in a serving dish or store in an airtight package.