Recipe updated by James Collier + Danny Alas
HEADNOTE
This is an update to the original recipe posted with the pear salad.
YIELD: 1 ½ cups vinaigrette
PREP TIME: 5 minutes
COOK TIME: N/A
INGREDIENTS
● 3 TBSP fresh pomegranate juice
● 1 TBSP white wine vinegar
● 1 lemon, zested and juiced, juice divided
● 1 TBSP honey
● 1 TBSP dijon mustard
● ½ tsp kosher salt
● ¼ tsp black pepper
● ¾ cup extra virgin olive oil
INSTRUCTIONS
Combine the pomegranate juice, vinegar, lemon zest, half of the lemon juice, honey, dijon, salt
and pepper in a small mixing bowl. Stir to combine. Slowly drizzle in the olive oil, whiskey
vigorously to emulsify. Taste and adjust salt and pepper as desired.
Alternatively, you can blend everything together in a mason jar with a stick blender.