For whatever reason, pink sauces are considered somewhat visually offensive in the foodie universe, so when describing this cranberry mustard salad dressing to your friends and family, please use hipper alternatives like, “ballet slipper” or “rosy mauve.”
Whatever it’s called, I actually love the color of this vinaigrette, and think it’s especially gorgeous with the classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.
One word of caution regarding the ingredient amounts listed below: I like my salad dressings on the acidic side, so be sure to taste and adjust the amount of oil you add. You want to be careful with the walnut oil, as too much can overpower the dressing, but you can add more vegetable or olive oil, until it’s perfectly balanced for your palate.
As I joke about in the video, this seasonal vinaigrette is perfect for the non-cook to bring to a family gathering. We’re talking about a minimal effort to get what could potentially be lots of loving praise, or at the very least, fewer disappointed glances. Enjoy!
Ingredients for about 2 1/4 cups of dressing:
1/4 cup prepared fresh cranberry sauce
1/4 cup Dijon mustard
1 small garlic clove
salt and pepper to taste
1/4 cup rice vinegar
1/4 cup apple cider vinegar
[note: you can use 1/2 cup of any vinegar(s) you like]
1/4 cup walnut oil
1 cup vegetable oil or light olive oil, or as much as needed to balance acidity to your taste
View the complete recipe
View the complete recipe
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