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Honeycrisp Apple Cider Vinaigrette Recipe

Honeycrisp Apple Cider Vinaigrette

This vinaigrette recipe uses Honeycrisp apple cider, raw honey, olive oil, apple cider vinegar, Dijon mustard, shallots, and spices.

Course dressing
Cuisine American
Keyword apple cider, apple cider vinegar, fall recipe, salad, salad dressing
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 6 people plus
Author jettskitchen.com

Ingredients

Honeycrisp Apple Cider Vinaigrette Ingredients

  • 5 Tablespoons Apple Cider (I used this Honeycrisp Apple Cider)
  • 1 Tablespoon Apple cider vinegar (the kind with the Mother)
  • 1 Tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1 Tablespoon raw honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly cracked pepper

Salad Ingredients

  • 2 Honeycrisp apples cored and diced
  • 1 lemon juiced and combined with 1 cup water (this is to keep the apples from turning brown after being cut)
  • 1 fennel bulb sliced thinly (add as little or as much as you please or not at all)
  • Baby Argula leaves (I bought a 5 oz container but use as much or as little as you desire)
  • 1/3 cup blue cheese crumbles (adjust as desired)
  • Walnut pieces (again, use as much or as little as desired)
  • Optional ingredients and suggestions: try adding a few dried cranberries and some shoestring potatoes

Instructions

Apple Cider Vinaigrette Instructions

  1. Place all vinaigrette ingredients into a little salad dressing shaker and shake to combine.

Salad Instructions

  1. Combine lemon juice and water into a medium sized bowl. Place diced apples into lemon water until ready to build the salad. Place Baby Argula leaves into a large bowl, sprinkle with blue cheese crumbles, thinly sliced fennel, and then add diced apples and walnuts. Toss all ingredients. Place salad into individual bowls and then drizzle with Honeycrisp Apple Cider Vinaigrette. Top with dried cranberries and shoestring potatoes if desired for added color and flavors.