Apricot Mustard Vinaigrette

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  • This zippy pick-me up dressing is great to coat boiled skinned potatoes, smashed into pieces, tossed in a bowl with diced avocado, toasted macadamia nuts and chopped basil.
  • Serve this with a grilled chicken schnitzel that has been rolled up with ham, sage leaves and mozzarella cheese.
  • Always bring the dressing out to room temperature before using.

INGREDIENTS

  • 1/4 cup Barker's Apricot Jam
  • 1 lemon zested and juiced
  • 1 Tbsp Dijon mustard
  • 1 Tbsp cider vinegar
  • 2 tsp raw sugar
  • 1 clove garlic peeled and chopped
  • 1/2 cup olive oil
  • 1/4 cup grape seed oil (or olive oil)
  • 1/4 cup boiling water
  • 1 tsp sea salt flakes

METHOD

  1. In a mixing bowl, place ingredients together except olive oil, grape seed oil, boiling water and salt
  2. Whisk these ingredients together, and then whisk in oil and adjust the consistency of dressing with the boiling water
  3. Finish dressing by lifting the flavour with sea salt
  4. Allow to stand to infuse for 2 hours before using and store in a refrigerator
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