Brighten a holiday salad with a dressing that befits the season. You can also pair this vinaigrette with strips of chicken, toasted walnuts, dried cranberries and crumbled Stilton for a delicious chicken salad any time of year.
|3 ounces||fresh or frozen cranberries|
|1/3 cup||fresh orange juice|
|2 tablespoons||Dijon mustard|
|1/4 cup||champagne vinegar (+ 1 tablespoon)|
|1 tablespoon||finely minced shallots|
|1/4 cup||canola oil|
|1/4 cup||toasted walnut oil|
Cook the cranberries with the orange juice and sugar over medium heat until they soften. Set aside to cool. When cool, transfer the mixture to a food processor or blender and purée.
Add the mustard, honey, vinegar and shallots to the mixture in the food processor, and pulse to blend.
With the machine running, add the oils in a slow, steady stream to emulsify the dressing.
Keep refrigerated until serving.