“Tart words make no friends; a spoonful of honey will catch more flies than a gallon of vinegar.”
_ _ This recipe is amazing, I love vinegar and it goes surprisingly well the sweetness of the cider to make a light and tasty dressing, perfect for Fall and pairing with dishes like my stuffed pork chops, to cut the heaviness!
Servings: About 1.5 cups
1/2 cup Apple Cider (technically you could use apple juice but TRY to find the real cider)
1/4 cup Cider Vinegar (If you like a less vinegary taste, try 2-3 tablespoons)
1.5 tbsp Brown Sugar
1/2 shallot, minced
1/4 tsp Black Pepper
1/4 tsp Salt
1 pinch Cayenne (for a little more of a kick add more cayenne)
1/2 tsp Cinnamon
3/4 cup Light Olive Oil
1. Add all of the ingredients except the oil in a blender and puree until smooth.
2. Remove the small cap from the top of the blender and as it’s running, slowly add the olive oil until it’s fully incorporated.
3. Store in an airtight container and shake well before dressing the salad. I made a Fall salad with mixed greens, dried cranberries and small pieces of green apple.