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Pomegranate Vinaigrette



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2 large pomegranates or 1/3 cup 100% pure pomegranate juice
2 tsp. minced shallots
3 tbsp. champagne vinegar
1/4 tsp. chopped, fresh thyme
2 tsp. chopped, fresh parsley
1 tsp. chopped, fresh chives
1/4 tsp. kosher salt
pinch of freshly ground black pepper


  1. 1
    Cut the pomegranates in half and place in a large bowl. Using the back of a large spoon, hit the outside of the pomegranate halves to remove the seeds. Reserve the seeds and discard the pith that separates the seed clumps.
  2. 2
    Set a fine-meshed sieve or strainer over a medium bowl. Place half of the pomegranate seeds into the strainer and press the seeds with a rubber spatula to remove any juice. Discard the solids (you should have about 1/3 cup of pomegranate juice). Add the remaining pomegranate seeds to the juice and stir in the shallots and vinegar. Slowly drizzle the olive oil into the juice mixture while whisking constantly until all of the oil in incorporated. Stir in the thyme, parsley and chives and season the vinaigrette with the salt and pepper. The vinaigrette can be used immediately or refrigerated in an airtight container for up to two days.


Chris and Idie Hastings

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