If you love garlic as much as I do, consider this garlic apple cider vinaigrette. It stores well, mixes together beautifully, and makes use of a few simple ingredients to really shine. I especially like it on an early fall salad of baby spinach and baby kale leaves topped with dried cranberries and pumpkin or sunflower seeds.
You can use any variety of garlic for this recipe, and if you have specialty garlic, such as black garlic or elephant garlic, it lets the distinctive flavors come through, showcasing some of fall’s flavor queens.
Ingredients
¼ cup apple cider vinegar (make your own!)
1 garlic clove, grated
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
¼ cup apple cider vinegar (make your own!)
1 garlic clove, grated
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
Directions
Combine everything in a cruet or small carafe.
Shake to blend.
