Pomegranate Vinaigrette (WHDD)

February marks the end of pomegranate season. Use the fresh fruit in both sweet and savory recipes. The juice makes a great vinaigrette for your favorite salad. Here’s one I use often.

It’s rich in anthocyanins and ellagic acid keep endothelial cells healthy and free from environmental damage.


  • 1/4 small shallot, roughly chopped
  • 1 small clove garlic, peeled and smashed
  • 2 Tbls Pomegranate juice
  • 1 tsp Dijon mustard
  • 2 tsps Red Wine Vinegar
  • 1 Tbls Honey
  • 1/4 cup Olive oil


  1. Place all ingredients except the olive oil in a blender.
  2. Pulse to chop shallot and garlic.
  3. With the blender running at medium speed, slowly drizzle olive oil in a stream, to emulsify with the dressing.
  4. Chill and serve.



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