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Apple Vinaigrette

Apple vinaigrette with a glossy, golden finish and visible apple flecks—whisked into a smooth emulsion and finished with fresh diced green apple. Perfect as a crisp salad dressing or drizzle for seasonal greens.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment
Cuisine: Modern American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Apple Vinaigrette
  • 0.33 cup apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 0.5 cup grapeseed oil
  • 0.25 cup unsweetened apple juice
  • 0.5 shallot, minced
  • 0.5 green apple, finely diced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cayenne pepper pinch

Equipment

  • 1 medium bowl

Method
 

Whisk the base
  1. Add apple cider vinegar, honey, Dijon mustard, shallot, salt, black pepper, and cayenne pepper to a medium bowl. Whisk together well until the mixture looks evenly combined.
  2. Slowly whisk in grapeseed oil in a thin stream to form an emulsion. Keep whisking until the dressing turns glossy and slightly thickened.
  3. Whisk in unsweetened apple juice until fully incorporated. The mixture should look smooth with a golden hue.
Finish and serve
  1. Fold in finely diced green apple just before serving. Mix gently so the apple flecks stay intact.
  2. Taste the vinaigrette and adjust seasonings as needed. Adjust by adding a little more salt or black pepper for balance.
Store
  1. Transfer the vinaigrette to a glass jar and refrigerate. Store for up to one week, and stir or shake before using.

Notes

Pro tip: whisking the grapeseed oil slowly is what keeps this apple vinaigrette glossy instead of separating. Refrigerate in a sealed glass jar for up to 1 week; the fresh diced apple is best added right before serving. Freezing isn’t recommended because the apple will soften when thawed. For a dairy-free swap that keeps the flavor, use maple syrup instead of honey if needed.