Pomegranate Dressing

Pomegranate juice – 1 cup pomegranate juice
Red Wine Vinegar – ½ cup red wine vinegar
Shallots – 2 shallots, peeled and minced
Kosher Salt – Kosher salt to taste
Pepper – fresh ground pepper to taste
Virgin Olive Oil – 1 cup extra virgin olive oil, or a blend of extra virgin and high quality vegetable oil

Put the pomegranate juice in a stainless steel saucepan and cook over medium-low heat until reduced to 1/4 cup. (This reduction will keep several weeks in the refrigerator in a clean, covered container.)
Combine red wine vinegar, 3 tablespoons of pomegranate reduction, shallots, kosher salt and pepper; whisk until the salt is dissolved.
Slowly add the oil as you continue to whisk. If it separates, just re-whisk before dressing the greens. This can be made and refrigerated ahead of time.