Well. Ok. I’m just going to say it and hope you don’t throw tomatoes at the screen.
I’m glad summer is over!!!
I can’t help it. Autumn is my favorite time of year. I’m ready for crisp air and colorful changes. And I’m ready for pumpkin and butternut squash. Soups and stews. And APPLES! And as everyone was running to the market hoping for those few last ears of corn, I was running to the market praying “PLEEZ have apple cider already!”
I love the dressing on Panera’s Fuji Apple Salad and I’m glad they’ve bottled it! But this is my simplified version of that tasty dressing. Reducing the apple cider on the stove gives it a great, concentrated apple flavor. Mustard, that great emulsifier, gives it a tangy, creamy kick. Salt, apple cider vinegar and olive oil round out the list of ingredients. And that’s it. Why complicate it? That’s all you need for this sweet apple vinaigrette.
I can’t wait to go apple picking this year. But in the meanwhile, I’ll be satisfied with this creamy, cider vinaigrette.
This apple cider vinaigrette is sweet and tangy and perfect for creating your own apple salad, or for simply dressing up a plate of your favorite greens.
“You’ve got to think about big things while you’re doing small things, so that all the small things go in the right direction.” Alvin Toffler
- 2 cups of apple cider
- ⅔ cup of olive oil
- ¼ cup of apple cider vinegar
- 2 teaspoons of dijon mustard
- ½ teaspoon of salt
- Place 2 cups of apple cider in a small saucepan and heat over medium heat until the cider reduces to ¾-1 cup, about 10-15 minutes.
- Pour the cider into a measuring cup or small bowl and let it cool completely.
- Place the cider and mustard in a blender, and blend until combined.
- With the blender running, slowly add the olive oil.
- Then add the vinegar and salt.
- Taste and adjust.
If you ate today, thank a farmer!