Page 87

2017-2

87 WBM Recipe courtesy of chef Shaun Fenix POMEGRANATE VINAIGRETTE INGREDIENTS: 20 ounces pomegranate juice 10 ounces red wine vinegar 8 sprigs thyme (fresh, leaves only) ½ cup whole grain mustard ½ cup honey 1 quart blended oil Salt and pepper to taste PREPARATION: Place first five ingredients in bowl with whisk. Slowly drizzle oil while whisking vigorously. Add salt, pepper, mustard and honey to taste. Stir. Serve. www.wrightsvillebeachmagazine.com


2017-2
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