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Photo: Hector Sanchez

Cider-Sorghum Vinaigrette

Finish you favorite autumn salad with Cider-Sorghum Vinaigrette. The concentrated flavor of an apple cider reduction, plus a shot of sorghum syrup, add rich complexity, not just sweetness, to the vinaigrette.

This recipe goes with Waldorf Cobb Salad

Southern Living SEPTEMBER 2013

  • Yield: Makes 2 1/4 cups
  • Hands-on: 20 Minutes
  • Total: 40 Minutes

Ingredients

  • 1 cup apple cider
  • 1 (3-inch) cinnamon stick
  • 1/2 cup apple cider vinegar
  • 1/3 cup sorghum syrup
  • 1 shallot, minced
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon table salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup canola oil

Preparation

1. Cook first 2 ingredients in a 3-qt. saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).

2. Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.

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Cider-Sorghum Vinaigrette Recipe

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