Pomegranate Basil Vinaigrette
 Vinegar-free, dairy free
 

For lightly dressing greens or drizzling over cooked meats or poultry, especially lamb.
 

1/2 cup extra virgin olive oil
1/4 cup unsweetened pomegranate juice
1 tsp lemon juice
6–8 fresh basil leaves, minced
1/4–1/2 tsp dry mustard powder
1 clove garlic, crushed
pinch of sea salt, optional
 

Process all ingredients in a blender until smooth. Store in a tightly-covered glass jar in the refrigerator.