You guys, I literally JUST typed out this amazing post all about life lately, Empire Records, getting older, and sunshine in a jar (aka this vinaigrette) and went to click “publish” only to find out that I accidentally deleted it instead.
It’s one of those things that you just can’t re-do, you know? I can’t rewrite all the wit and wisdom that I already wrote down because a) the baby is waking up, b) I’m too tired from doing it before, and c) I need to make a bottle and a pot of coffee before said baby loses his cool.
So, you know, life.
BUT! I will say this – this vinaigrette? It’s amazing. It really is sunshine in a jar (or bowl or whatever you decide to make/store it in). It’s so perfect for the kale salad that I’m going to share with you tomorrow, but I’m picturing it all over a fresh spinach salad in the spring or summer with fresh berries and goat cheese. HEAVEN HELP ME I can’t wait to try it then too!
Two quick notes: use good ingredients. I like to use Bon Maman apricot preserves because the ingredient list is short and the product is good. I love to use De Nigris Organic Apple Cider Vinegar because it’s good and good for you. I store mine in a glass jar in the fridge until ready to use, although because of the olive oil I do leave it at room temperature for about an hour before serving, then shake it vigorously to make sure it’s all well combined. Done and done.
Y’all come back tomorrow and we’ll put it all together, mmmmkay?
- 1/4 cup apricot preserves
- 3 tablespoons apple cider vinegar
- 1/3 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced very finely
- 2 tablespoons sweet onion, minced finely
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Combine all ingredients in a food processor or blender and blend until smooth and creamy.
- Alternatively you can combine everything except the olive oil in a bowl, then stream in the olive oil while whisking vigorously until smooth and creamy.
- Store in an airtight container until ready to use (up to 5 days on the countertop, up to 2 weeks in the fridge).