Pomegranate Dressing

1 C pomegranate juice (from 2-4 pomegranates)
1 C orange juice
1/4 C lemon juice
1/2 C olive oil
1 T basil
1 T thyme
1 T rosemary
1/4 tsp cayenne pepper
1 clove garlic, finely diced
2 shallots, finely diced
salt and pepper to taste

To make pomegranate juice: Place a whole pomegranate in a plastic bag, and set onto a cutting board. Place another cutting board on top, press down and roll the pomegranate around until most of the seeds have broken (but the skin is still whole). Cut an X into the top of the pomegranate, and squeeze out the juice. One pomegranate yields about 1/4 to 1/2 cup of juice.

In a skillet saute garlic and shallots over medium heat until cooked through, about 10 minutes. Mix all ingredients and shake.

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000