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.
- 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
- 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.
- 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.