- 5 tablespons pepper jelly
- 4 tablespoons cider vinegar
- 2 tablespoons finely minced shallots, red onion, or other sweet onion
- 2 teaspoons Dijon mustard
- 3/4 teaspoon salt
- 1/2 cup canola or grapeseed oil
In a nonreactive mixing bowl, combine the pepper jelly, vinegar, and shallots. Whisk until the pepper jelly is dissolved; allow mixture to stand for 10 minutes.
Add the mustard and salt to the pepper jelly mixture and whisk to combine. while continuing to whisk, add the oil in a very slow. steady stream until completely incorporated. Mixture should be thick and smooth. Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 1 week before using. (Shake vigorously before using if vinaigrette has separated.)
Excellent on spinach salads with grilled pork or chicken, diced apples, thinly sliced red onion, crumbled salty cheese such as feta, goat, or blue cheese and toasted nuts. Also works great as a marinade for chicken or pork.