Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
Pair this sweet, piquant vinaigrette with fresh greens and tangy goat cheese. It also works as a marinade for chicken or pork.
Makes about 1 cup
6 tablespoons red wine vinegar
1/3 cup olive oil
3 tablespoons red pepper jelly
1 shallot, minced (about 2 Tbsp.)
1 tablespoon coarse-grained mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Whisk together vinegar, olive oil, red pepper jelly, shallot, mustard, salt, and pepper in a small bowl.