This vinaigrette is especially gorgeous with a classic fallwinter salad palette I served it over some endive garnished with persimmons pistachios and pomegranate seeds and it tasted as bright and pretty as it looked
Prep Time
18
Dificult
Medium
Servings
1 cups
Ingredients
Instructions
Place cranberry sauce
Dijon mustard
garlic
salt
black pepper
rice vinegar
and cider vinegar into a blender. Turn the blender on and process until smooth
about 30 seconds. Pour in walnut oil in a steady stream
then vegetable oil. Blend until the salad dressing is thick and creamy