Le Food Snob

I’m not at all a fan of mustard – yellow, Dijon, or any fancy-schmancy kind you can buy at your local market. However, this vinaigrette is definitely fabulous. At least when used to dress up Roasted Sweet Potato and Arugula Salad.

ingredients.

  • 3/4 c. apple cider or apple juice
  • 2 T. vinegar
  • 2 T. minced shallots
  • 2 T. Dijon mustard
  • 1/2 c. olive oil
  • 1 tsp. salt
  • 1/2 tsp. fresh ground pepper

directions.

  1. Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.
  2. Turn off the heat, whisk in the mustard, olive oil, salt, and pepper.

You can fit this recipe into an 8 oz. jar. Cover, shake and serve. I used about half the jar for one recipe of Roasted Sweet Potato and Arugula Salad.

Recipe rating: 

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