Culinary Cooking and Concepts
Apple Vinaigrette
Chef John Findley, Executive Chef, University Club of MSU
Featured Food:
Apples
Yield:
Serves 10
Ingredients
- 5 oz red apple (gala, Macintosh or any sweet apple)
- 1 medium shallot
- 1 1/2 T brown sugar
- 1 T Dijon mustard
- ¼ c white wine vinegar
- 2 T apple juice
- ¾ c EV olive oil
- 1 T lemon juice
- Salt and pepper
Preparation
Peel and core the apple. Peel the shallot. Chop up both for easier blending. Add all the ingredients in a blender and pulse until the dressing is blended and smooth. Add to Harvest Salad (recipe can be found here). Refrigerate for up to 2 weeks.
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