Grilled Baby Gems

Creating Something Special Is Worth The Wait!
Difficulty: Easy
Prep Time: 24 hours
Cooking Time: 20 minutes


4-6 baby gems, halved

3 Meyer lemon skins, pith removed, chiffonade

1 cup olive oil

1 tbsp sugar

1 tsp salt

1/4 tsp Herb De Provence

1/4 cup pomegranate seeds

1/2 cup walnut bits


Cooking Tools


Indoor grill pan


Lemon Confit Vinaigrette


1/4 cup of the Lemon Confit

2 tbsp white wine vinegar

1 tsp fine sugar


In a small bowl, whisk together ingredients.

24 hours before creating this salad, you will have to make the Lemon Confit. In a sauce pan on very low heat, add; lemon skins, olive oil, sugar, salt and Herb De Provence.  Simmer on very low heat for 15-20 minutes to tenderize the lemon skins.  place in a glass container and set aside to cool. Cook’s Note: Can be set outside of the refrigerator for 48 hours.  Can be stored in the refrigerator for 2 months.  Lightly coat each gem, cut side with some of the Lemon Confit and place on a preheated grill pan on high heat.  Grill for 30 seconds on cut side down.  Place on serving platter and drizzle with some Lemon Confit Vinaigrette.  Top with pomegranate seeds and walnut bit. Sprinkle with a bit of salt and pepper.
Serves 4

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