Ingredients
- 1/2 C fresh pomegranate arils or 1/4 C pomegranate juice – See Notes
- Juice from 1 Meyer lemon approx. 2 TB – See Notes
- 1 TB honey
- 1 TB apple cider vinegar
- 1 TB Dijon mustard
- 2 TB extra virgin olive oil
- 1 tsp zest from Meyer lemon optional
Instructions
- Place pomegranate arils in blender and pulse until liquified. Pour liquid into sieve placed over bowl, and using a rubber spatula or back of a spoon, push the liquid through. Discard seed remains.
- Combine pomegranate juice, Meyer lemon juice, honey, apple cider vinegar, and Dijon mustard. Whisk together until well blended.
- While whisking, pour in olive oil until combined. Add in zest.
- Place in airtight container or cruet and store in refrigerator up to 1 week.
Notes
Pomegranate juice may be substituted in place of the fresh pomegranate arils. Please note the nutritional value will be different due to the ingredients of the juice.
If Meyer lemon is not available, a regular lemon or lemon juice may be substituted.
Nutrition
Serving: 2g