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Pomegranate Vinaigrette Domaine Chandon Baby Green Salad with Pinot Noir Grapes, Pomegranate and Pecans - Chris Manning - étoile at Domaine Chandon   Ingredients Dressing: 1/2 bottle Domaine Chandon pinot noir 1 tsp. Dijon mustard 1/4  cup Banyuls vinegar   1/3 cup Pomegranate Syrup 1/2 cup grapeseed oil     Sea salt, to taste, white pepper, to taste Salad: 6 cups baby salad greens, mixed, loose   1/4  cup pomegranate seeds 1/4 cup pinot noir grapes, halved and seeded   1/3 cup pecans, toasted, salted   24 sprigs chervil, leaves only   Sea salt, to taste, white pepper, to taste  Directions: Dressing: In a heavy-bottomed sauce pot reduce the pinot noir by 2/3 over low heat. Chill the reduced pinot noir to room temperature over an ice bath, stirring occasionally. Combine reduced pinot noir, Dijon mustard, Banyuls vinegar, and pomegranate syrup in a blender. Turn the blender on low and slowly move it to medium high. Once blender is on medium high, add the grapeseed oil in a fine, thin stream to emulsify. Season with salt and pepper. Salad: In a large salad bowl mix the baby greens with your desired amount of salad dressing, salt and pepper. Place an even amount of salad on four chilled salad plates or bowls. Garnish each salad with the pomegranate seeds, grapes, pecans and chervil. Serves 4. Wine pairing: étoile Rose, Domaine Chandon Blanc de Noirs.