¼ cup cider vinegar
¼ cup apple cider
2 tablespoons Dijon mustard
1 large shallot, minced
2 cups 90/10 blended oil
½ cup extra virgin olive oil
salt and pepper to taste


1. Mix shallots, vinegar, cider and Dijon until blended.
2. Slowly whisk in oils.
3. Season with salt and pepper to taste.

Serve over any salad. Suggestions include a Napa cabbage salad with sliced butternut squash pieces.

Recipe courtesy of Sean Demers, Keon's Bistro, 2011.

This dressing is perfect for a Winter salad, especially if it has bold flavors such as such as one made with Napa cabbage, shaved slices of butternut squash, shallots and pistachio nuts. Sean Demers makes this dressing especially for the Spinach Arrugula salad at Keon’s Bistro, but it goes well with many salads such as this one.

A vinaigrette dressing is simply an emulsion of vinegars, oils and protein. The main ingredient for this dressing is apple cider. Sean takes one cup and reduces it in a pan by half. The reduction adds more flavor to the dressing. The other ingredients are cider vinegar, minced shallots and Dijon mustard. The shallots are a cross between an onion and garlic, but have a sweeter flavor than either of those two ingredients. The Dijon mustard is a favorite of Sean’s for this recipe because it has more protein that helps to bind the dressing together better, and he likes the strong flavor as well.

The oil is a 90/10 blend of vegetable oil and olive oil. Typically a vinaigrette When mixing the dressing be sure to add the oil slowly while whisking the dressing together so that the mixture does not separate.

You can serve this dressing either cold or at room temperature. If you refrigerate the dressing it will last a very long time, but if you keep it at room temperature (straining out the shallots) it will be good for about two days.

This video was filmed in the Kitchen Showroom at Baron's Major Brands Appliances, Salem, NH. You can obtain more information at their web site;

Today we have a good, warm fall/winter salad dressing. We use it at the restaurant on a spinach arugula salad. But you can use it on any salad you want to make that has some real strong flavors in it. It's a good strong salad dressing. Stands up to bold greens like arugula, or any pungent green that you might be using-- baby spinach, or any baby green mix that you have.

The main components are apple cider, this is reduced. I started with 1 cup and reduced it down to 1/2 cup. Medium simmer on the stove. Cider vinegar, the quality doesn't really range from label to label. Minced shallots, I use minced shallots in place of raw white onions or raw garlic. I find them to be sweeter and not as pungent as just a raw onion or raw garlic would be.

And Dijon mustard, you could use whole grain mustard. Or any mustard you really like. I just prefer Dijon. It has a lot of protein, helps bind it all together, and adds good background and body to the salad dressing.

You mince shallot. I'm using that place of garlic or white onion. It has a sweeter flavor. I find it to go more well in dressings than the pungentness of raw garlic, or raw white onion. In this case, you really just want to make sure you have a good small, fine dice.

You don't really want the particle the shallot in the dressing. You more just want the flavor of it in the background. And the smaller the dice you have, it will actually kind of dissolve away a little bit in the vinegar, and add a nice sweetness do it.

Now we can begin assembling our vinaigrette. So we're just going to add all of our ingredients into the bowl. The shallots, the cider vinegar, and again, the reduced apple cider, that started with 1 cup, reduced it down to 1/2 cup. It just adds a nice body to the dressing. Adds a bolder flavor to it, as opposed to just straight apple cider.

I'm going to add that in. And our Dijon mustard, about 2 tablespoons. Now we got that in there. This is a very nice dressing. You can refrigerate it. Serve it cold over a salad. You can serve it warm, which is how we do it at the restaurant. You can keep it cold. It will hold unrefrigerated for-- if you strain out the shallots-- probably about two days. Refrigerated it will hold indefinitely, almost.

And once we get all our ingredients here mixed together, we just want to start slowly drizzling in 90/10 blended oil A little bit of extra virgin and canola oil. And a vinaigrette is simply an emulsion of vinegars, oils, and protein. So I just want to get all this mixed in. Form a nice emulsion. You don't want to drizzle it in too fast, because it won't emulse. It will just break on you, and everything will separate.

Usually the general recipe is about two parts oil to one part vinegar. Meaning if you had a cup of vinegar, you would need about 2 cups of oil. And here's our finished apple cider vinaigrette. I'll just taste it.

It's very good. Nice. It has a little bit of body in the background. Almost a little heat from the Dijon. Nice sweetness from the shallots. Nice sweetness and crispness from the cider vinegar balanced with the reduced apple cider.

And here we just have a little salad made up of some Napa cabbage, some shallots, shaved butternut squash, little sprinkles of pistachios on there. A nice fall salad. Drizzle some of this over the top. There you have a nice fall warm salad. Perfect for your holiday table.

Apple Cider Vinaigrette
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