Ingredients:
1/4 c. balsamic vinegrette
1/4 c. minced shallots
1 tsp. chopped thyme or oregano
1/2 tsp. minced garlic
1/4 tsp. salt
1 Tbsp. pomegranate molasses or honey
1/2 c. extra-virgin olive oil
Fresh ground pepper
1 pinch sugar
Directions:
In a bowl, whisk to combine all ingredients except olive oil, pepper and sugar. Slowly drizzle in olive oil while whisking.
Add pepper to taste. Add sugar to neutralize acidity, if needed. This will keep for up to 2 weeks in the refrigerator.
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