In a saucepan, combine the pomegranate juice, honey, and shallot. Bring to a simmer and reduce the mixture to 2 tablespoons; strain and let cool. In a mixing bowl, combine the reduction with the vinegar, lime juice, and jalapeno and whisk slowly, adding the olive oil to create an emulsion. Season to taste with the salt and white pepper.
Enough for one salad dressing - double the recipe for twice the pleasure and twice the health.
Reprinted with permission from © 101 Optimal Life Foods, by David Grotto, RD, LDN, published by Bantam Books click for book review
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