POMEGRANATE VINAIGRETTE
1 small shallot, minced 2 tablespoons DaVero 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 DaVero30-Weight
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.
Source: Michel Anna Jordan |