Smoked Apple Butter Vinaigrette
Pair this sweet and smoky vinaigrette with beets, carrots, blue cheese and roasted sunflower seeds, as Chef Paul prepared at the Prairie Fruits Farm dinner in June 2018. He used PFF's Huckleberry Blue, a seasonal, raw goat milk blue cheese.
2 7-ounce Jar Sessions Smoked Apple Butter
1 cup minced shallots
8 ounces sherry vinegar
16 ounces EVOO
1/2 cup Dijon mustard
salt and pepper
Combine shallots, Dijon mustard, Smoked Apple Butter and sherry vinegar in a mixing bowl.
Whisk in olive oil.
Season and serve.