04/16/08

Apple Dijon Vinaigrette            Yields 2 c.

1c.         extra virgin olive oil

1/4c.     apple juice/cider

1/3c.     dijon mustard

1/2c.     white wine or apple cider vinegar

salt & white pepper to taste

Pour ingredients into a bowl and whip until emulsified, about three minutes.  Dressing is good for plain salads, but also goes well drizzled over grilled pork and chicken.

Note from GG:  This recipe goes against two strongly-held and completely true rules governing vinaigrettes.  One, that there be three times more oil than vinegar, and two, that you must drizzle the oil into the vinegar very slowly, lest your dressing "break" (separate) on you.  So what's my deal here?  Well, as it turns out, there are two ingredients that help to keep vinaigrettes together, no matter how you mix them:  mustard and (to a lesser extent) honey.  There, your first special nugget of culinary wisdom.  Also, use white pepper in the dressing so you don't have little black floaties, m'kay?  No one in their right mind likes floaties.

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