Pepper Jelly Vinaigrette | Sweet Domesticity

Um, can we talk frankly about winter salads for a moment?   I don’t know about where you are, but here on the frozen tundra of Minnesota, it can get a little repetitive around this time of the year.  Between dodging veggies of questionable quality (I’m looking at you, rock-hard pale tomato) and the sometimes ridiculous price of incorporating a little more variety (oh out of season fruit, how I’ve missed you!), the salad repertoire can be somewhat limited.  Don’t get me wrong: there are some amazing winter-season salads, but even delicious kale starts to feel a little, “been there, done that” after a few months.  Right now I am really missing the constant variety of the garden, and definitely craving some of those garden fresh flavors!

Pepper Jelly Vinaigrette | Sweet Domesticity

Enter: Pepper Jelly Vinaigrette.  Made with the Apricot + Habanero Pepper Jelly that I made last fall, this vinaigrette packs a punch of fresh flavor – just what every winter-weary salad lover needs this time of year!

I mixed things up a bit from the original recipe, using white wine vinegar instead of red, dijon mustard instead of coarse ground, and then added in a little minced shallot for good measure (because I firmly believe that the key to every great salad dressing is minced onion or shallot).  The end result was nothing short of amazing: sweet, tangy, complex, and completely addicting!

Pepper Jelly Vinaigrette | Sweet Domesticity

It couldn’t be easier to make: simply whisk together all the ingredients and spoon it over your salad.  Even a simple plain lettuce salad will become something special with these flavors, and the little jewel-toned pieces of pepper, onion, apricot, and shallot add the perfect little touch of color.

This is exactly what I needed to shake up my repetitive salad routine and bring a little garden back to the salad bowl!

Pepper Jelly Vinaigrette | Sweet Domesticity

Pepper Jelly Vinaigrette
(makes about 1 cup)
6 tablespoons white wine vinegar
3 tablespoons pepper jelly
1 tablespoon extra virgin olive oil
1 tablespoon dijon mustard
1 tablespoon minced shallot
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Add all ingredients to a small bowl and whisk until combined and spoon over salad, as desired.  Store extra vinaigrette in a small glass jar and refrigerate. Shake well before using.

Recipe adapted from Audrey’s Apron

 

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4 Responses to Pepper Jelly Vinaigrette

  1. Maria says:

    So much yum! And super easy, too. Win-win!

  2. Katie Gonzalez says:

    this post has fully convinced me that I will be taking the time to make pepper jelly this coming season- looks so fabulously delicious

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