1.5ouncesvolume, not weight pureed fresh cranberries (I happened to have this very thing already in my fridge but if I didn’t I might make this dressing using my immersion blender and just start with whole cranberries)
1Tablespoonpomegranate molasses
4ounceswhite balsamic vinegar
6ouncesextra virgin olive oil
salt and pepper to taste
Instructions
Combine all ingredients in a medium bowl or immersion blender safe jar and whisk or ‘blend’ until combined and slightly emulsified.
Serve tossed with arugula, croutons, and shaved pecorino romano.
A few orange slices and walnuts might also be nice if there aren’t enough ingredients for you and if you are not allergic to walnuts like I am.