Thursday, May 9, 2013

Paleo Apple Cider Vinaigrette

yes, there's organic edamame in there... only soy I eat and quite rarely!
It's the time of year I channel my inner rabbit and start whipping up lots of salads. I love to make a big one at day's end that will yield enough leftovers for the next day's lunch. While I often just use olive oil, lemon juice, salt and pepper to finish things off I also enjoy a proper dressing from time to time.

This one is quite nice as it has a little sweetness and zing. I adapted it from a print recipe I no longer have, which called for 1/4 cup each of white wine and apple cider vinegar. While I've used all ACV, I did find the end result was a bit too acidic for me. You can certainly experiment with the vinegar.

I served the dressing over a chopped salad with all sorts of good things in it; it pairs particularly well with nuts, chicken, pork and pears or apples.
 Paleo Apple Cider Vinaigrette

1/4 cup apple cider vinegar
1/4 cup white wine vinegar
1 tbs. Dijon mustard
1-2 tbs. raw honey
1/4 tsp. each sea salt & freshly ground pepper
1/2 cup olive oil
1 1/2 tbs. chopped shallots

Combine vinegars through salt and pepper in a small bowl. Gradually pour in olive oil, stirring with a whisk to combine. Mix in shallots and taste for seasoning.

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