Serving Size: 6
2 tablespoons white wine vinegar (or raspberry vinegar)
1 teaspoon sugar ground pepper — to taste
½ teaspoon salt 1/3 cup extra-virgin olive oil
In a large bowl of cool water, place a pomegranate and crack open and using your fingers or a spoon, separate seeds from the inside membrane, allowing the seeds to sink to the bottom and the membrane to float to the top for easy removal. Drain the seeds in a sieve over a medium bowl. Measure 1/3 cup of the seeds and reserve for garnish. Press remaining seeds with the back of a spoon to release about 2 tablespoons juice. Discard crushed seeds. Add vinegar, sugar, salt and pepper to pomegranate juice; whisk to combine. Add oil in a slow, steady stream, whisking constantly until dressing is blended.