- 1/2 small shallot, chopped
- 1 1/2 cups pomegranate seeds
- 1/2 cup olive oil
- 1 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 cup finely chopped fresh mint
- Kosher salt, freshly ground pepper
- Combine shallot, pomegranate seeds, oil, lemon zest, lemon juice, vinegar, and chopped mint in a small bowl; season with salt and pepper.
- DO AHEAD: Relish (without mint) can be made 1 day ahead. Cover and chill.