Author Notes
This dressing "tastes like the holidays." Serve a beautiful deconstructed salad, or toss it with chopped romaine lettuce. Add a cool, crisp, sour note with thinly sliced green apples, refreshing grape halves, blue cheese crumbles, bacon crumbles, fresh chopped chives or green onion, and homemade candied walnuts. —Diane Friederich
Ingredients
- For the salad dressing...
-
1/4 cup
fresh cranberries (or leftover cranberry jelly)
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2-3 tablespoons
hot-sweet pepper jelly
-
1/3 cup
cranberry juice
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1/4 cup
tart cherry juice
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2 teaspoons
spicy brown mustard
-
2 teaspoons
maple syrup
-
1 teaspoon
maple extract
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1 bunch
chives, chopped
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1 pinch
zest from orange
-
2-3 tablespoons
apple cider vinegar
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1/3 cup
grapeseed, canola or liquid coconut oil
-
1/2 teaspoon
sea salt
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1 teaspoon
fresh ground black pepper
- For the candied walnuts...
-
2 tablespoons
butter
-
2 cups
walnuts
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1/4 cup
sugar
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1/2 teaspoon
cinnamon
-
1 pinch
orange zest
Directions
- For the salad dressing...
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Whisk together and heat first 7 ingredients on low heat, just until cranberries soften, then remove from stove.
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Place chives, orange zest, and cider vinegar into food processor or blender with warm cranberry liquid mixture. Blend until well combined.
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Slowly drizzle in oil until dressing fully combines.
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Add salt and pepper to taste.
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Put into refrigerator and chill for 1 hour before serving.
- For the candied walnuts...
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In a saucepan, gently heat butter, walnuts, sugar and cinnamon.
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Cook on medium heat until carmelized.
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Stir in orange zest toward end of cooking.
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Spoon and spread out walnuts onto wax paper to cool.
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Store in refrigerator.
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