Apple Cider Vinaigrette

Powerhouse Dressing! Toss over salads, roasted vegetables, or marinade chicken.

No trip to the orchard is complete without a gallon (or six) of apple cider.

Use this vinaigrette as an excuse to buy even more cider this season!

Yield: 1 Cup

Prep Time: 20 minutes

INGREDIENTS:

• 3 cups Apple Cider

• 1 clove Garlic (small), minced

• 1/3 Cup Apple Cider Vinegar

• 1 Cup Neutral Oil (Vegetable, Grapeseed, Canola)

• 1 tsp Dijon Mustard

• 1/2 Lemon, juice and zest.

• 1/4 tsp Fresh Cracked Black Pepper, 3 twists of the grinder

• 1/2 tsp Kosher Salt, more to taste

Optional: Add 1 tsp Maple Syrup

DIRECTIONS:

1. Start by reducing apple cider by half, to 1.5 cups. Heat on stove at medium-low temp, until reduced. Set aside and let cool for 5 minutes.

2. Mince 1 clove garlic and add to any container with a lid; plastic or glass.

3. Add all remaining ingredients to the container. Lid and shake to emulsify.

4. Taste and season with additional salt or lemon juice if desired.

5. Store in an airtight container for up to two weeks in the fridge. Shake before each use.