Apple Cider Vinaigrette

Utilizing both apple cider and apple cider vinegar, as well as shallots and Dijon, this punchy vinaigrette is packed with flavor.

Ingredients:
1 small shallot, peeled, cored and quartered
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
2 tablespoons apple cider
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground pepper

Method:
1. Purée all the ingredients in a blender, food processor or with an immersion blender in a bowl until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature before serving if it becomes solid.

this week's recipes
summery salads

farm & garden notes
hi there june!

workshops & events
new classes!

archives