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
Continue After Advertisement
Ingredients
- For the salad dressing...
-
1/4 cup
fresh cranberries (or leftover cranberry jelly)
-
2-3 tablespoons
hot-sweet pepper jelly
-
1/3 cup
cranberry juice
-
1/4 cup
tart cherry juice
-
2 teaspoons
spicy brown mustard
-
2 teaspoons
maple syrup
-
1 teaspoon
maple extract
-
1 bunch
chives, chopped
-
1 pinch
zest from orange
-
2-3 tablespoons
apple cider vinegar
-
1/3 cup
grapeseed, canola or liquid coconut oil
-
1/2 teaspoon
sea salt
-
1 teaspoon
fresh ground black pepper
- For the candied walnuts...
-
2 tablespoons
butter
-
2 cups
walnuts
-
1/4 cup
sugar
-
1/2 teaspoon
cinnamon
-
1 pinch
orange zest
Directions
- For the salad dressing...
-
Whisk together and heat first 7 ingredients on low heat, just until cranberries soften, then remove from stove.
-
Place chives, orange zest, and cider vinegar into food processor or blender with warm cranberry liquid mixture. Blend until well combined.
-
Slowly drizzle in oil until dressing fully combines.
-
Add salt and pepper to taste.
-
Put into refrigerator and chill for 1 hour before serving.
- For the candied walnuts...
-
In a saucepan, gently heat butter, walnuts, sugar and cinnamon.
-
Cook on medium heat until carmelized.
-
Stir in orange zest toward end of cooking.
-
Spoon and spread out walnuts onto wax paper to cool.
-
Store in refrigerator.
See what other Food52ers are saying.