Thought I’d share this quick vinaigrette recipe. It’s our house go-to. I use almost any preserve that has either a herb or spice—but all work beautifully. I hope you enjoy!
1 Tbsp grainy Dijon
3 Tbsp preserves (suggestions above)
1 shallot, peeled and finely chopped
1/3 cup balsamic vinegar
1 cup olive oil
Salt to taste
Pink peppercorns to taste