Pomegranate Vinaigrette

Sam and I were in charge of bringing a salad to a potluck dinner last weekend. We wanted to make a fall salad with homemade dressing - I am always impressed when people make their own dressing as opposed to using store bought. It is really not hard to do, is probably cheaper, and you can make it exactly as you want!

This vinaigrette is delicious. I like it with pears or apples and blue cheese. Add your favorite kind of toasted nuts and you are in for a treat!

First you have to make pomegranate molasses.

Pomegranate Molasses:
4 C. Pomegranate juice (straight juice, no artificially sweetened stuff)
1/2 C. Sugar
1 T. of fresh lemon juice

Place all ingredients in a saucepan over medium heat. Cook and stir occasionally until sugar is dissolved. Reduce heat to low and cook until sauce is reduced to 1 cup (60-70 minutes). Let it cool before storing or starting salad dressing. Any portion that you don't use can be stored for 6 months in the fridge.

Pomegranate Vinaigrette:
1/4 C. pomegranate molasses mixture
2 T. red wine vinegar
1.5 T. Dijon mustard
1.5 T. honey
Salt to taste
Freshly ground black pepper to taste
3/4 C. olive oil

Whisk first 6 ingredients together. Slowly add olive oil until emulsified.