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      Cranberry Vinaigrette

      Cranberry Vinaigrette
      From the kitchen of Chef Tse

      Makes about 3/4 cup

      • 1 cup fresh cranberries
      • 1 tablespoon red wine vinegar
      • 1 teaspoon honey
      • 6 tablespoons extra virgin olive oil, divided
      • Salt and pepper

      In a blender, add cranberries, vinegar, honey, oil, salt and pepper. Blend on high for 30 seconds until dressing is creamy. Keep leftovers in refrigerator up to 5 days.