Traditional Naples-style pizza is made in a 900-degree wood-fired oven
January 6, 2021
A warm and sweet winter vinaigrette for salads, sandwiches, and marinades
I try to utilize the last drops of ingredients I have in the house before restocking. It’s usually not enough for a full meal, so I make spice blends or vinaigrettes to use later in the week. During the winter, typically after the holidays when I have overstocked the pantry for the marathon of cooking, I always seem to have a few cups of apple cider, half a shallot, and a bottle or two of maple syrup with barely any syrup at the bottom. My go-to for the last couple of years has been to make this vinaigrette, inspired by something I tasted once at a friend’s house. She served it warm over a cold roasted vegetable salad and I fell in love with it. It’s tangy and sweet but also warm with a mellow spice to it. It is simple to make and stores well in the refrigerator for up to a week. If you want it warm, just reheat in a small saucepan and whisk and toss into a salad or serve as a dipping sauce (I typically do this when serving ham delights), or shake it up when cold and use it as a marinade for chicken, pork, or shrimp. While winter can seem like a bleak season for cooking, this recipe adds seasonally appropriate flavor to meals during the colder months.
Apple Cider & Maple Vinaigrette
¾ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons shallots, minced
2 teaspoons Dijon mustard
1 tablespoon maple syrup
½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon ground black pepper
- Using a small saucepan over medium-high heat, combine apple cider, vinegar, and shallots and bring to a boil. Cook for 6 to 8 minutes, until the liquid is reduced by about half.
- Remove from heat and vigorously whisk in mustard, maple syrup, olive oil, salt, and pepper until mixture is emulsified.
- Serve warm over a hearty winter salad or as dipping sauce for finger sandwiches. Or, chill to room temperature and use it as a marinade for chicken, pork, or shrimp. Vinaigrette will last up to one week refrigerated in an airtight container.