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Recipe Courtesy Volunteer Park Cafe
Makes 2 cups | Prep time: 5 minutes
from Edible Seattle Summer 2008
The vinaigrette can be made ahead; it keeps well in the refrigerator in a sealed container up to 10 days.
1/4 cup pomegranate molasses
1/4 cup red wine vinegar
2 tablespoons honey
2 teaspoons minced shallot
1 teaspoon minced fresh thyme
1 1/2 cups olive oil
Salt and freshly ground pepper, to taste
In the work bowl of a food processor, combine pomegranate molasses, vinegar, honey, shallot, and thyme and puree until combined. With the machine running, add the oil in a slow, steady stream, and process until emulsified. Season to taste with salt and pepper.
Note: Find pomegranate molasses in the ethnic section of a gourmet grocery store, or at a Middle Eastern market. POM can be substituted in a pinch.
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