Ingredients

makes about 1 cup

　　2 cups pomegranate juice

　　1/4 cup champagne vinegar

　　1 tablespoon balsamic vinegar

　　1/4 cup extra-virgin olive oil

　　1/4 cup canola oil

　　Kosher salt and freshly ground black pepper

　　

Step 1

Pour the pomegranate juice into a small pot and set over medium-low heat. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes. Set aside to cool.

　　

Step 2

In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper. Whisk or shake to blend and dissolve the salt.

　　Michael's Genuine Food