This vinaigrette is especially gorgeous with a classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
Ingredients
- 0.25 cups cranberry sauce
- 0.25 cups Dijon mustard
- 1 clove garlic , peeled
- salt and ground black pepper to taste
- 0.25 cups rice vinegar
- 0.25 cups apple cider vinegar
- 0.25 cups walnut oil
- 1 cup vegetable oil
Instructions
-
1
Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.
Nutrition Facts
Per serving
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