This recipe goes with Crispy Goat Cheese-Topped Arugula Salad with Pomegranate Vinaigrette
Southern Living DECEMBER 2012
Bring pomegranate juice to a boil in a medium saucepan over medium-high heat; reduce heat to medium, and cook, stirring occasionally, 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl. Cool completely (about 30 minutes). Whisk in olive oil, honey, vinegar, mustard, pepper, and salt.
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