Pomegranate Vinaigrette

1. 1

   Pour the pomegranate juice into a small pot and set over medium-low heat.

2. 2

   Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes.

3. 3

   Set aside to cool.

4. 4

   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.

5. 5

   Whisk or shake to blend and dissolve the salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.