Arbequina Pomegranate Red Wine Vinaigrette
Prep time
Cook time
Total time
A light, classic Vinaigrette with a fruity twist. Modified from James Beard's Basic Vinaigrette.
Serves: ½ cup
  • 6 tb Arbequina Olive Oil
  • 1½-2 tb Pomegranate Red Wine Vinegar
  • 1 tsp Salt
  • ½ tsp Fresh Ground Black Pepper
  • Optional:
  • Honey
  • Minced shallots (preferable) or sweet onion
  1. Combine Arbequina Olive Oil and Pomegranate Red Wine Vinegar. Add more vinegar to taste if desired.
  2. Season with salt and pepper to taste.
  3. Mr. Beard maintains that no sugar should be added to a vinaigrette, but I tend to favor a smidge of honey and shallots in mine. If desired quickly saute the minced shallots in oil til just tender. Add minced shallots and honey to taste.
  4. If desired blend mixture to further incorporate shallots.
  5. Use immediately. Can be stored in refrigerator if absolutely necessary but is best made fresh.
Image Attribution: danmachold
Recipe by The Adventure Bite at