Pomegranate molasses works its magic in this dressing giving it a lovely sourness.

Try this dressing spooned over a salad of red oak leaf lettuce, ripe pear, rocket and walnuts. If you cannot find pomegranate seeds you can substitute them for dried cranberries soaked in orange juice.

This will keep in the jam jar in the refrigerator for 2-3 days.

INGREDIENTS

2 tablespoons red wine vinegar
1 tablespoon pomegranate molasses
2 tablespoons pomegranate seeds
2 tablespoons flat leaf parsley, finely chopped
a pinch of salt
a twist of black pepper
6 tablespoons extra-virgin olive oil

METHOD

Add all the ingredients to a jam jar, except the olive oil. Place the lid on and shake to combine. Then add the olive oil and shake again.