Pomegranate Vinaigrette

Name: Pomegranate Vinaigrette
Yield: makes about 1 cup
Ingredients: 2 cups pomegranate juice; 1/4 cup champagne vinegar; 1 tablespoon balsamic vinegar; 1/4 cup extra-virgin olive oil; 1/4 cup canola oil; Kosher salt and freshly ground black pepper

December 9, 2011

Recipe information

Yield
makes about 1 cup

Ingredients

2 cups pomegranate juice

1/4 cup champagne vinegar

1 tablespoon balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 cup canola oil

Kosher salt and freshly ground black pepper

Preparation

Step 1
Pour the pomegranate juice into a small pot and set over medium-low heat. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes. Set aside to cool.
Step 2
In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt.

Michael's Genuine Food

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Recipe notes

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