POMEGRANATE VINAIGRETTE

This is a great use of the Kitchen Blend Extra Virgin Olive Oil, as its bright-green flavors work perfectly with both the pomegranates and the salad greens.

1 small shallot, minced
2 tablespoons champagne vinegar
1/3 cup fresh pomegranate juice (pressed from about 2/3 cup arils)
zest of 1/2 orange, cut into very fine julienne
pinch of sugar
kosher salt
black pepper in a mill
2/3 cup DaVero Kitchen Blend Extra Virgin Olive Oil

Combine the shallots and vinegar and let rest for several minutes.

Add the pomegranate juice, lemon zest, and sugar and season with salt and pepper.

Whisk in the oil, taste, and correct the seasoning.