Pomegranate Vinaigrette Pomegranate Vinaigrette Yield: 2 cups David Katz, Consulting Chef • 1 1/2 oz. cider vinegar • 1 cup extra virgin olive oil • 1/2 cup The Perfect Purée Pomegranate Concentrate, thawed • 1 medium shallot, finely minced • 2 tsp. kosher salt • 1/4 tsp. ground pepper Method: 1. Combine ingredients in a bowl or squeeze bottle and whisk to emulsify. 2. Whisk or shake bottle before use. Serving Suggestion: The sweet tartness of pomegranate goes well with bitter and spicy greens. A high quality mesculin mix, julienne of Belgian endive, baby arugula and frisée all work extremely well with this vinaigrette. Garnish with sliced avocado, toasted pine nuts and fresh pomegranate seeds.