Good with bitter greens like arugula and tatsoi.
INGREDIENTS
4 Tbsp. pomegranate juice
2 Tbsp. red wine vinegar
1 Tbsp. Cointreau or triple sec
1 Tbsp. honey
¼ tsp. black pepper
1/8 tsp. fine sea salt
¼ cup extra-virgin olive oil
PREPARATION
• Combine all ingredients except the canola oil in a blender; blend until the garlic is finely chopped.
• With the blender still running, drizzle in the canola oil. Adjust the seasonings if necessary.
This article appears in Apr 1-30, 2008.