- Servings: 4
- 1 1/2 teaspoons pomegranate molasses
- 1 1/2 teaspoons red-wine vinegar
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
In a small bowl, whisk together pomegranate molasses and vinegar. Season with salt and pepper. While whisking, slowly drizzle in oil until emulsified.