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Pomegranate Vinaigrette

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

  1. 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
TagsSalad DressingSaladNut FreeGluten FreeDairy FreeVegetarianVeganEasyQuickMake Ahead5 Ingredients or FewerSimmerCookbooks
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