Pomegranate Vinaigrette Preparation
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 emuslsified. The dressing can be made 2 days in advance and stored in a container with a tight - fitting lid in the refrigerator.
Toss into a salad of granny smith apples, walnuts, spinach, endive.
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