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  • hiddencavecidery

Late Harvest Vinaigrette

yield ~ 3/4 cup time ~ 30 min


  • 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


  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.

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

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