POMEGRANATE VINAIGRETTE

POMEGRANATE VINAIGRETTE
Makes about 1 cup

tablespoons pomegranate molasses
tablespoons red wine vinegar
heaping tablespoon Dijon mustard
tablespoon honey, or more to taste
Kosher salt and freshly ground black pepper
⅔ cup extra virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil
until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator.