Orange-Shallot Salad

• 2 tablespoons chopped shallots
• 2 tablespoons plus 1/2 cup olive oil, divided
• 1/2 cup pomegranate juice
• 1/4 cup orange juice
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 2 packages (4-1/2 ounces each) torn mixed salad greens
• 1 can (11 ounces) mandarin oranges, drained
• 1 small onion, halved and thinly sliced
• 1/3 cup shredded Parmesan cheese
• 1/3 cup honey-roasted sliced almonds

1. In a small skillet, cook shallots in 2 tablespoons oil over medium heat for 1-2 minutes or until tender. Stir in the juices and vinegar. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes or until dressing is reduced to about 1/4 cup.
2. Stir in the sugar, pepper and salt; cool. Strain and discard shallots. Transfer dressing to a small bowl; whisk in remaining oil.
3. In a serving bowl, combine the salad greens, oranges and onion. Drizzle with dressing; toss to coat. Sprinkle with cheese and almonds.

shallots, olive oil, pomegranate juice, orange juice, red wine vinegar, sugar, pepper, salt, mandarin oranges, onion, parmesan cheese, honey

Taken from www.tasteofhome.com/recipes/orange-shallot-salad/ (may not work)