Time to Table: 25 minutes
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.
Nutrients per Serving (6 oz. salad, 2 oz. dressing): 443 calories (245 calories from fat), 10g protein, 27g total fat (6g saturated), 41g carbohydrates, 6g dietary fiber, 11mg cholesterol, 12g total sugars, 0mcg vitamin A RE, 461mg sodium, 367mg potassium, 101mg vitamin C
Ingredients
Directions
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.