Late Harvest Vinaigrette

yield ~ 3/4 cup time ~ 30 min

Ingredients

• 1 small shallot (or 1/2 large shallot), finely chopped

• 2 tablespoons dijon mustard

• 1/4 cup reduced Late Harvest Dry hard cider

• 2 tablespoons fresh lemon juice

• 2 tablespoons honey

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 cup extra virgin olive oil

Instructions

1. Pour 1 x 12oz bottle of Late Harvest Dry hard cider into a small sauce pan.

2. Bring to a boil, turn down to medium heat, and simmer for 10-15 minutes. The goal is to reduce the cider by about half. Use 1/4 cup of the reduced cider for this recipe.

3. Whisk together the shallots, mustard, reduced hard cider, lemon juice, honey, salt, and pepper in a large bowl.

4. Slowly whisk in the olive oil until the dressing is emulsified.

5. Alternatively, you can combine all the ingredients in a blender or a food processor and puree until smooth.

6. This vinaigrette will keep in the fridge for about 1 week.

Printable Recipe

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This recipe is an adaptation of the original which can be found here: Champagne Vinaigrette