makes 1 quart
Ingredients
- 350g (1 1/2 cups) Oregon Fruit Aseptic Cranberry Puree
- 400g (1 3/4 cups) Olive Oil
- 70g (1/2 cup) Apple CIder Vinegar
- 70g (1/4 cup) Honey
- 50g (1/4 cup) Shallot (minced)
- 10 sprigs Thyme (chopped)
- 6g (1 tsp) Salt
Instructions
- Combine vinegar, honey, shallot, thyme, and salt in a bowl. Whisk together.
- Add Oregon Fruit Aseptic Cranberry Puree.
- Stream in olive oil while whisking.
- Adjust seasoning to taste.
Serve with Mixed Bitter Greens:
- Radicchio
- Endive
- Frise
- Chicory
Topped with Charred Citrus:
- Navel
- Cara Cara
- Mandarin
- Blood Orange
- Lemon
- Bergamot
Garnish with Candied Nuts:
- Hazelnuts
- Almond
- Pecan
- Walnut
- Pistacio
