Ingredients:

¼ cup pomegranate juice

3 tablespoons white wine vinegar

3 tablespoons extra virgin olive oil

2 tablespoons canola oil

1 tablespoon freshly squeezed lemon juice

4 teaspoons sugar

2 garlic cloves, peeled and crushed

1 ½ teaspoons Dijon mustard

Salt and freshly ground black pepper

Blend all ingredients together in a blender or food processor. Store in a jar in the refrigerator.