Apricots have a magnificent and agreeable dulcet flavor without being overly sweet.
This easy vinaigrette method celebrates the simplicity of the dried apricot.
Begin by bringing 1/4 cup dried apricots and 1/2 cup white wine vinegar to a boil. Cook for 2 minutes, then off heat. Excuse my steam!
1
When the apricots have cooled enough to handle safely, chop them. I am using a processor for my vinaigrette but you can also opt for a bowl and whisk.
2
Add 1/4 cup QUALITY olive oil, a teaspoon or 2 of Dijon, the apricot vinegar, and a medium chopped shallot to the apricots and pulse (or whisk).
3
Add pulp to a bowl and stir in additional olive oil to thin out the vinaigrette and salt and pepper to taste. You can also add additional vinegar...
4
...but I add 2 tablespoons of honey and sometimes 2 tablespoons of orange juice for acid and brightness in lieu of additional vinegar.
5
Honey takes the ‘bite’ from the shallots without bein too sweet. It also thins the vinaigrette beautifully. Add the orange juice if you crave acidity.
6
Taste as you go! Tasting will allow you to get both the acidity and the consistency that you like. Who doesn’t like to sample as they go along? :-)
7
Serve atop a simple mixed green salad alongside your favorite dish! Mine is a Crispy Pork Cutlet Parmigiana tonight!
Apricot Vinaigrette. Get this recipe and see ALL of my recipes at Not Entirely Average.
1/4 cup
Dried Apricots
1/2 cup
White Wine Vinegar
1/4 cup
Olive Oil
1 - 2 teaspoons
Dijon
1/4 cup
Dried Apricots
1/2 cup
White Wine Vinegar
1/4 cup
Olive Oil
1 - 2 teaspoons
Dijon
1
Shallot
2 tablespoons
Honey
2 tablespoons
Orange Juice OPTIONAL
to taste
Salt And Pepper OPTIONAL