Ingredients
1 medium shallot, minced (you can also use a small onion)
2 tablespoon extra virgin olive oil
1 cup pomegranate juice
2 tablespoon grain mustard
1 tablespoon Dijon mustard
1 tablespoon maple syrup, agave nectar, or honey
2 tablespoon apple cider vinegar
⅛ teaspoon salt
Instructions
- Prepare the Shallot: Mince the shallot (or small onion) finely to ensure it blends well into the vinaigrette.
- Combine the Ingredients: In a small bowl or jar, whisk together the minced shallot, olive oil, pomegranate juice, grain mustard, Dijon mustard, maple syrup (or agave/honey), apple cider vinegar, and salt.
- Whisk and Adjust: Whisk everything together until fully combined and emulsified. Taste and adjust the seasoning, adding more sweetener or vinegar depending on your preference for sweetness or tartness.
- Serve: Drizzle over your favorite salad, roasted vegetables, or grain bowls. You can also use it as a marinade for meats or tofu.
Notes
Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week. Shake well before using, as the ingredients may separate.
If you’d like a thicker vinaigrette, add an extra tablespoon of olive oil or a teaspoon of mustard. Blending it will also help emulsify and thicken.
For extra freshness, you can add fresh herbs like mint, parsley, or cilantro.
For a spicy version, add a pinch of cayenne pepper or chopped chili pepper.
This dressing works well for fruit salads, particularly with citrus or berries.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Whisking
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 4g
- Sodium: 70mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
