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
Pour 1 x 12oz bottle of Late Harvest Dry hard cider into a small sauce pan.
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.
Whisk together the shallots, mustard, reduced hard cider, lemon juice, honey, salt, and pepper in a large bowl.
Slowly whisk in the olive oil until the dressing is emulsified.
Alternatively, you can combine all the ingredients in a blender or a food processor and puree until smooth.
This vinaigrette will keep in the fridge for about 1 week.
This recipe is an adaptation of the original which can be found here: Champagne Vinaigrette