Pomegranate Port Vinaigrette
Ingredients
1/3 cup ruby port
1/3 cup orange juice
1 cup pomegranate juice (or cranberry juice)
1 teaspoon minced garlic
1 tablespoon shallots, minced
1 egg yolk
2 tablespoons red wine vinegar
1/2 cup safflower or peanut oil
2 tablespoons walnut oil
salt and black pepper to taste
Instructions
Combine the port, juices, and garlic in a nonreactive saucepot. Bring to a boil and simmer until reduced to 1/3 cup. Put the shallots in a stainless bowl, strain the reduction over them, and cool.
Add the egg yolk, reduction, and red wine vinegar to a bowl and whisk to combine. Combine the safflower and walnut oils and drizzle into the yolk mixture, whisking to emulsify. Season with salt and pepper and reserve. Refrigerate if not using immediately.
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