Apple Cider Vinaigrette

Makes about 3/4 cup

1 Granny Smith apple, peeled, cored and roughly chopped

1/4 cup apple cider vinegar

1 tbsp. fresh squeezed lime juice

1 tbsp. finely minced shallot

1 tsp. sugar

5 tbsp. safflower or grapeseed oil

- kosher salt and freshly ground black pepper, to taste


In a food processor or blender, purée apple, vinegar and lime juice until smooth; strain and discard solids. Whisk in shallot and sugar. Return to food processor; with the blade running, slowly drizzle in oil until mixture is thoroughly emulsified. Season to taste.


  • Vinaigrette can be made 1 day ahead. Store tightly covered in the refrigerator.