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.
Ingredients
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