Pom Vinaigrette

submitted by Jennifer.Leisy

Juice from 1 pomegranate, or 1/3 cup pomegranate juice
1/3 cup arils from 1 large pomegranate (optional)
1/4 cup olive or vegetable oil
1/3 cup red or white wine vinegar
2 tablespoons grated red onion
1/2 teaspoon sugar, or to taste
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

Score 1 fresh pomegranate and place in a bowl of water. Break open the
pomegranate underwater to free the arils. The arils will sink and the
membrane will float to the top. Sieve and put the arils in a separate
bowl. Reserve 1/3 cup of the arils from fruit and set aside. Refrigerate
or freeze remaining arils for another use. Prepare fresh pomegranate
juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice
them with a citrus reamer or juicer. Pour mixture through a
cheesecloth-lined strainer or sieve. Set the juice aside. In a screw-top
jar or plastic container with tight-fitting lid, combine juice, the 1/3
cup arils, and remaining dressing ingredients. Cover and shake well. Set
aside or refrigerate for up to 2 days before serving.

Makes about 1 cup.


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