Ingredients

• 1 pomegranate

• 1 tablespoon raspberry vinegar

• ⅓ cup walnut oil or extra-virgin olive oil

• ½ teaspoon Dijon mustard

• 1 shallot, minced

• ¼ teaspoon coarse salt

• ⅛ teaspoon freshly ground black pepper

Leeks

• 4 leeks, trimmed

• 2 tablespoons olive oil

• ¼ teaspoon coarse salt

• ⅛ teaspoon ground black pepper

• 1 tablespoon pine nuts, lightly toasted

• 1 tablespoon chopped fresh mint or flat-leaf parsley

Directions
For the pomegranate vinaigrette:
Cut the pomegranate in half from stem to blossom end. Reserve half of the pomegranate for another use. Cut the other half in half again from stem to blossom end. Remove all of the seeds and transfer half of the seeds to a minichopper or food processor, reserving the remaining seeds. Process until the juice and seeds separate, and then strain the juice into a cup or bowl. Measure out 3 tablespoons pomegranate juice and transfer to a small bowl. Add the vinegar and then whisk in the oil in a steady stream until blended. Whisk in the mustard, shallot, salt, and pepper.

For the leeks:
1 Light a grill for direct medium-high heat, about 400ºF.

2 Trim off the tough green tops and the roots of the leeks, and then halve the leeks lengthwise. Rinse the cut sides under cold running water to remove any grit from between the layers. Pat dry and rub all over with the oil. Season all over with the salt and pepper. Brush the grill grate and coat with oil. Grill the leeks, cut side down, until nicely grill-marked, 3 to 4 minutes. Flip and grill until just tender, about 3 minutes more.

3 Transfer to a platter and top with the vinaigrette, pine nuts, reserved pomegranate seeds, and mint.

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From Fire it Up by Andrew Schloss and David Joachim. Published by Chronicle Books. Copyright 2011 by Chronicle Books. All rights reserved. Reprinted by permission of Chronicle Books.