This is one of my favorite salad dressings to use in spring. Usually by this time of year I am craving fresh, crisp salads and have a produce drawer full of slightly mushy apples. Since I live in Washington, mushy apples just don’t fly around here. But this vinaigrette is pretty darn amazing.
This recipe is a bit tangy because of the apple cider vinegar and spicy mustard, but the apple juice and dates add some great natural sweetness to balance. It can be stored in the refrigerator and will easily keep for at least two weeks. Since the cold will cause the olive oil to solidify, be sure to pull it from the fridge a few minutes prior to using. Enjoy it with any fresh greens, preferably while quizzing yourself on how to spell vinaigrette.
- ½ cup 100% apple juice (preferably fresh)
- ½ cup apple cider vinegar
- 3 cloves garlic
- 1 medium apple, peel and core
- 1 tablespoon spicy mustard
- 4 large medjool dates, pitted
- ¼ teaspoon salt
- 1 cup extra virgin olive oil
- Add apple juice, apple cider vinegar, garlic, apple, mustard, dates, and salt to a blender. Blend until smooth. With blender on low, add the olive oil in a thin stream. Store in the refrigerator.