Pomegranate-Macadamia Vinaigrette

Ingredients

• 2 tablespoons pomegranate molasses*
• ¼ cup red wine vinegar
• 2 medium fresh garlic cloves, peeled
• 1 teaspoon dijon mustard
• 1 teaspoon raw honey
• ¾ teaspoon italian seasoning
• ¼ teaspoon fresh cracked black pepper
• ¼ teaspoon sea salt
• ¼ cup neutral oil*, such as safflower
• ¼ cup macadamia oil, expellar pressed (not chemically extracted)

Instructions

1. Place the first 8 ingredients in a blender. Whirl to blend, one minute. Measure the neutral oil and the macadamia nut oil in a pyrex measuring cup. SLOWLY add in the oils a stream until emulsified.
2. Refrigerate in a sterile, glass container. Will keep fresh a few weeks.
3. Serve with: Winter Salad with Grilled Radicchio and Pomegranate-Macadamia Vinaigrette
4. *Make a quick pomegranate molasses (if you do not have a bottle): Add 1 cup pomegranate juice with 2T. cane sugar in a small pot, bring to a boil, stir to dissolve sugar. Reduce to a syrup over a low simmer, cool.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”

This recipe can not be reproduced without the consent of its author, Karen Sheer