This is our house vinaigrette. We blend a whole fresh apple with our cider vinegar, olive oil, shallot, and Dijon. The apple gives it a little sweetness and makes it thick enough to cling to the salad greens.
It’s also the dressing we use in our potato salad. Add it while the potatoes are still warm so they soak up plenty of it.
I peel the apple; Dan leaves the skin on. Both work fine. If you leave the peel on, give it a few extra seconds in the blender.
Ingredients
Makes about 1½ cups.
- ½ cup Little Apple Treats Original Apple Cider Vinegar
- ¾ cup good olive oil
- 1 tablespoon Dijon mustard
- 1 large shallot, peeled and chopped
- 1 small apple, cored and chopped, peeled or unpeeled
- Salt and pepper to taste
Instructions
Put everything into a high-speed blender and blend until smooth. Taste and adjust the salt and pepper.
A food processor works too, although the apple won’t blend quite as smooth.
Store in a covered jar in the refrigerator for up to two weeks.
For another version, try our Roasted Apple Vinaigrette.
P.S. Don’t make this with a pink-fleshed apple unless you want your salad to look like a crime scene.
