- 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.