Pomegranate Vinaigrette

I have finally conquered the spelling of vinaigrette, if only now I could spell pomegranite   pomagranate   pomghsdhgoaj   pomegranate right the first time.  Seriously, spelling the name of this recipe is substantially more challenging than making it.  Therefore, you should make it.  Then put it on a lovely bed of lettuce with apples, walnuts, and blue cheese.  Because it rocks.  Go prove wrong whoever said salad was gross and boring!

• 1/4 cup pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon honey, or more to taste
• Salt
• Freshly ground black pepper
• 3/4 cup extra virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.Or alternatively, put everything in a jar and shake it like a Polaroid picture.  [I really shouldn't be allowed to blog late at night...]

Notes:

• Pomegranate molasses can likely be found in your grocer's Mediterranean section.  It has far more uses than just salad dressing: it makes a great ingredient for BBQ sauce and is used in many Mediterranean marinades and dips.  Personally, I like it drizzled on vanilla ice cream, or mixed into unsweetened applesauce.  If you cannot find it, you can make your own by reducing pomegranate juice to a syrup... but that's kind of a pain let's be honest.

Yields 8 servings.

Recipe from Food Network