CRANBERRY ORANGE VINAIGRETTE
Yields: just over 1-1/4 cups
1 cup fresh or frozen cranberries
1/4 cup + 2 Tbsp apple cider vinegar
1/4 cup pure maple syrup, or adjust to taste
1-1/2 tsp spicy brown mustard or dijon mustard
1/2 cup + 1 Tbsp fresh orange juice
2 Tbsp extra virgin olive oil
1/4 tsp salt, or to taste
Freshly ground black pepper
~ In a medium pot, heat the cranberries, maple syrup and vinegar over medium heat until the cranberries burst, about 7-10 minutes
~ Slightly cool cranberry mixture
~ Place in a blender along with the rest of the ingredients; blend until smooth
~ Place in fridge to chill
~ Should keep in fridge in an air-tight container for up to 5-7 days
Serving suggestions: Bed of mixed spring greens and spinach, chopped apple, celery, feta cheese and nuts (pecans, walnuts and pepitas are good
choices)
