Whole Apple Vinaigrette
Most vinaigrettes use just vinegar, but we blend in an entire fresh apple along with our apple cider vinegar. This creates incredible depth of flavor—sweet, tangy, and perfectly balanced.
This is one of our house vinaigrettes that we use on every leafy salad, and it's perfect for both everyday meals and special dinners. The fresh apple makes it naturally sweet without any added sugar, while the Dijon mustard gives it just enough bite. It keeps beautifully in the fridge for about two weeks, so make a batch and you'll have homemade dressing ready whenever you need it.
Whole Apple Vinaigrette (makes about 1.5 cups)
- ½ cup Apple Cider Vinegar (or Blood Orange + Meyer Lemon, Pinot + Apple, or Apple Balsamic)
- ¾ cup good olive oil
- 1 tablespoon Dijon mustard
- 1 large shallot
- 1 small apple, peeled and chopped into chunks
- Salt and pepper to taste
We use a high-speed blender, such as a Vitamix, to blend this. You can also use a food processor, although it won't be quite as smooth—still delicious though! Blend all ingredients together until smooth.
Store in the refrigerator for up to 2 weeks.
