Pomegranate Vinaigrette

Chef: Wyatt Brege

Yield: 2 Quarts

Ingredients:

  • 3 Cup White Wine Vinegar
  • 2 Tbsp Dijon Mustard
  • 2 oz Red Onion
  • 1 oz Garlic, cloves
  • 1 Cup Honey
  • 4 oz Parsley, chopped
  • 4 oz Basil, chopped
  • 2 oz Lavender flower
  • 1 ½ tsp Black Pepper
  • 1 ½ tsp Kosher Salt
  • 2 ½ Cup Olive Oil

Directions:

  1. Puree all ingredients except the olive oil in the blender until smooth

  2. While the blender is still running, slowly trickle the canola oil to emulsify