Pomegranate Vinaigrette

• 2 cups pomegranate juice
• 1/4 cup champagne vinegar
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper

1. Pour the pomegranate juice into a small pot and set over medium-low heat.
2. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes.
3. Set aside to cool.
4. In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper.
5. Whisk or shake to blend and dissolve the salt.

pomegranate juice, champagne vinegar, balsamic vinegar, extravirgin olive oil, canola oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/pomegranate-vinaigrette-377833 (may not work)