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