Apple Cider Vinaigrette

Apple Cider Vinaigrette

This recipe is adapted from Ina Garten’s Back to Basics. It is fantastic on blanched string beans, as in this recipe, and it is equally good on a plain greens salad.

¾ cup apple cider
2 tablespoons apple cider vinegar
1 shallot, minced
1 1/2 tablespoons Dijon mustard
About 3 tablespoons olive oil
Salt and pepper

In a small saucepan, heat the cider, vinegar, and shallot over medium-high heat. Let simmer for 5 to 7 minutes until the mixture is reduced by half. Off the heat, whisk in the mustard and 3 tablespoons of olive oil. If the dressing is too acidic, add more oil. Add salt and pepper to taste

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