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;

Apple Cider Vinaigrette
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