Cranberry Vinaigrette


Brighten a holiday salad with a dressing that befits the season. You can also pair this vinaigrette with strips of chicken, toasted walnuts, dried cranberries and crumbled Stilton for a delicious chicken salad any time of year.


3 ounces fresh or frozen cranberries
1/3 cup fresh orange juice
2 tablespoons Sugar
2 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup champagne vinegar (+ 1 tablespoon)
1 tablespoon finely minced shallots
1/4 cup canola oil
1/4 cup toasted walnut oil


Cook the cranberries with the orange juice and sugar over medium heat until they soften. Set aside to cool. When cool, transfer the mixture to a food processor or blender and purée.

Add the mustard, honey, vinegar and shallots to the mixture in the food processor, and pulse to blend.

With the machine running, add the oils in a slow, steady stream to emulsify the dressing.

Keep refrigerated until serving.

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