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Ok, this is seriously one of the best dressings I have ever made. Ever. The flavor is phenomenal and so perfect for fall. I made a salad of romaine with blue cheese, tiny cheddar cheese cubes, crispy fried bacon, creamy avocado, and a sprinkling of pecans. Then I drizzled this amazingness over it and preceded to eat in total silence. Talking would have ruined the experience.

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Cider Sorghum Vinaigrette (from Southern Living Sept 2013)

  • 1 cup apple cider
  • 1 (3 inch) cinnamon stick
  • 1/2 cup apple cider vinegar
  • 1/3 cup sorghum
  • 1 shallot, minced
  • 2 tbsp bourbon
  • 1 tbsp dijon mustard
  • 1 tsp table salt
  • 1 tsp freshly ground black pepper
  • 1 cup canola oil

Transfer the first 2 ingredients in a 3 qt saucepan over medium heat, stirring occasionally, 10 minutes or until the cider is reduced to 1/4 cup. Remove from heat and cool completely.

Transfer the cider mixture to a bowl, discarding the cinnamon stick. Whisk in the vinegar and next six ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Makes 2 1/4 cups.

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