Apple Cider Vinaigrette

Not all vinaigrettes are created equal: Some are more equal than others. Or more versatile. Similar to the classic Red Wine Vinaigrette, which would hold the title of the ultimate dressing standby champion, if there was one, the Apple Cider Vinaigrette is quite a work horse among dressings. Yet though it complements a lot of salads, it goes best with like: salads featuring apples, like our Crunchy Apple Turnip Slaw.

Apple being a fall fruit, the Apple Cider Vinaigrette pairs well with fall salads featuring the aforementioned turnip as well as cabbage, carrots, cauliflower, kohlrabi or kale.

Tips for making Apple Cider Vinaigrette

As with any recipe, choose only the freshest, best-quality ingredients. We like the Bragg brand apple cider vinegar. For honey, choose local, i.e. from flowers that grow and bees raised in your area, and, if possible, made from seasonal flowers. And go with the real Dijon mustard, e.g. the common Grey Poupon brand.

Apple Cider Vinaigrette

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Servings:

Ingredients

• 1/4

  cup

  apple cider vinegar

  1/4

  cup

  apple cider vinegar

• 1/2

  cup

  olive oil

  1/2

  cup

  olive oil

• 2

  tbsp

  shallotminced

  2

  tbsp

  shallotminced

• 1

  tbsp

  honey

  1

  tbsp

  honey

• 2

  tsp

  Dijon mustard

  2

  tsp

  Dijon mustard

• 1/4

  tsp

  salt

  1/4

  tsp

  salt

Instructions

1. Combine salt, honey, and apple cider vinegar in a Mason jar, cover with a lid, and shake until salt and honey are dissolved.
2. Add remaining ingredients and shake until well combined.

Notes

The vinaigrette stores refrigerated for 1 week.

 

 

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