Sunday, May 31, 2015

Apple Cider Vinaigrette

This is the same salad dressing used in Butternut Squash Salad. It saves well in the refrigerator; just leave it out at room temperature to let the oil warm up, and give it a good stir with a fork to mix everything together again. It's not too "apple-y" and makes a nice change if you eat a lot of salads like we do.

3/4 c sparkling apple cider or apple juice (not from concentrate, no sugar added)
2 TB apple cider vinegar
2 TB shallots, finely minced (about 1 large shallot)
2 tsp original Dijon mustard, or Colman's reconstitued (2 tsp dry mustard + 2 tsp cold water, mix & let sit 10 min)
Kosher salt
Freshly ground black pepper

Bring the cider, vinegar, and shallots to a boil over medium-high heat in a small saucier or saucepan and reduce to about 1/4 c. Remove from heat, whisk in the mustard, 1 tsp salt, 1/2 tsp pepper, and 1/2 c EVOO. Taste & correct seasonings.

No comments:

Post a Comment