Apple-Mustard Vinaigrette
With a hint of sweetness that is balanced by grainy mustard, this dressing is good with both pungent greens, such as arugula and watercress, and more delicate ones, such as Boston and leaf lettuce. Finish off your salad with toasted walnuts or pecans. This vinaigrette is also useful as a marinade for pork or chicken.
1/3 cup finely chopped shallots
1/4 cup frozen apple juice concentrate, thawed
1/4 cup apple cider vinegar
1/4 cup canola or olive oil
2 tablespoons water
2 tablespoons country-style (grainy) Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In medium bowl, combine all ingredients; whisk until blended. (Dressing will keep, covered, in the refrigerator up to 4 days.) Stir or shake before serving.
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