1 Garlic Clove, minced
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard
In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt. Vinaigrette will keep refrigerated for 1 week.
1.16.2015
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