Pickled Pepper Vinaigrette
This vinaigrette is an especially delicious accompaniment to fried cheese curds.
Makes nearly 2 cups
1 cup pickled sweet peppers
1/2 cup pickling liquid (from jar of peppers)
1 shallot, minced
2 tablespoons sliced fresh chives
1/2 cup extra-virgin olive oil
Dice the peppers into small squares.
In a small pot over medium heat, reduce the pickling liquid by half.
Remove from heat, stir in the peppers, shallot and chives, and whisk in the olive oil.
Season with salt as needed.
Photo and recipe from The Preservation Kitchen cookbook, pages 282 – 283