Super easy to make and with just a few ingredients, my tangy-sweet Apple Balsamic Vinaigrette will be the perfect for the salad that will include; field greens, roasted beets, goat cheese, and walnuts. Using apple butter gives it a thicker body that most vinaigrette.
Since my Thanksgiving menu includes Apple Balsamic Vinaigrette, I wanted to post the recipe. The process is easy but, it was the container that gave me issues. You see, when I make any vinaigrette I usually just put everything in a lidded jar(old canning jar), shake and serve. I can’t just put that on a buffet, especially with company coming!
In surveying my kitchen, I realized the stock pile of liquor bottles fancy bottles that I’d been keeping would be just the thing to use as a cruet for the vinaigrette. Since I’d recently seen glass canisters that had chalkboard labels painted on, I decided to copy this element for the cruet.
|Super easy…Wash bottle, thoroughly remove labels/glue, and dry bottles…Use painters tape to frame area for chalkboard paint.|
|Apply paint, using manufacturers directions…allow to dry, remove tape and you’re ready to write!|
Apple Balsamic Vinaigrette
Makes about 1 cup
1/4 cup apple butter
1 tablespoon sugar
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 small clove of garlic, finely minced
1/4 teaspoon red pepper flakes
In a microwaveable bowl, heat apple butter and sugar a few times at for 20 seconds stirring between heating times until sugar had melted(it tool 3 times for me). Allow mixture to cool completely before whisking in remaining ingredients. Cover and refrigerate until ready to use.