Ingredients

• 2 shallots - coarsely chopped
  
• 1 clove, garlic - finely chopped
  
• 1 tablespoon, il Fustino extra virgin olive oil
  
• 1/4 cup, Spindel Farms pomegranate vinegar
  

Method

1. In a small sauce pan over medium heat, warm oil and add shallots and garlic
   
2. Saute lightly. Do not let the garlic get brown
   
3. Add vinegar and cook for 5 minutes until reduced by half
   
4. Serve as a finishing sauce by painting over grilled halibut, salmon, grilled chicken or fried pork chops during the last few minutes of cooking