Warm Cider Vinaigrette

This recipe is from Ina Garten, also known as the Barefoot Contessa. She serves it with Roasted Butternut Squash Salad.

3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 cup good olive oil
1 teaspoon salt
1/2 teaspoon pepper

Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt, and pepper.

Food Network.com

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1 Comment »

  1. […] I was in the grocery store, holding a butternut squash, when a stranger told me that I should try making it into Ina Garten’s squash salad. “It’s wonderful,” he said. “Just look it up on the Food Network Web site.” And so I did. Ina, who calls herself the Barefoot Contessa, serves this salad with Warm Cider Vinaigrette. […]

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