Ingredients:
– 1/2 cup pomegranate juice
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
– 1 teaspoon Dijon mustard
– 1/2 cup extra virgin olive oil
– Salt and pepper, to taste
Directions:
- In a small saucepan, bring the pomegranate juice to a simmer over medium heat. Cook for 5-7 minutes, or until reduced by half. Remove from heat and let it cool completely.
- In a mixing bowl, whisk together the reduced pomegranate juice, balsamic vinegar, honey, and Dijon mustard until well combined.
- Slowly drizzle in the extra virgin olive oil while whisking continuously, until the dressing is emulsified.
- Season with salt and pepper to taste, adjusting the sweetness or acidity as desired.
- Transfer the dressing to a glass jar or bottle and refrigerate until ready to use.
Prep Time: 5 minutes | Cooking Time: 5-7 minutes | Total Time: 10-12 minutes + cooling time
Kcal: 120 kcal | Servings: Approximately 8 servings