Fresh Apple Vinaigrette
iaian7 » blog » recipes John Einselen, 14.02.07 (updated 14.05.07)A sharp accompaniment to plain salad greens, and an excellent dressing for chicken salads. Letting it ruminate in the refrigerator for a day or two can only make it better as the flavours blend and mellow. Makes enough for about 3 full salads, or 6 small ones.
2 large apples
1/4 cup dried cranberries
1Tbs lime juice
1/4 cup basamic vinegar
1/8 cup red wine vinegar
1/8 cup apple cider vinegar
2/3 cup olive oil
1tsp ground black pepper
Chop the apples into fine pieces and place in a bowl or lidded container, sprinkling with lime juice. Add in the dried fruits.
Pour the vinegars over the fruit, making sure the dried fruits are thoroughly wetted; add the olive oil only once the vinegars have been spread throughout. Grind some fresh black pepper into it, and vigorously stir, toss, or shake in a covered container till the liquids are well mixed.
Serve cold in generous portions spooned over romaine lettuce and strips of chicken, or stir into a spring lettuce mix for a fresh sharp salad.
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