Apple cider, when reduced on the stove, has a nice viscosity and acidity, but it’s quite sweet, so we balance it with apple cider vinegar, rustic whole-grain mustard, and mildly pungent shallots. While it’s terrific on a sturdy salad, honestly, we’d eat this autumnal vinaigrette plain by the spoonful!
MAKES ABOUT 3/4 CUP [180 ML]
3/4 cup [180 ml] apple cider or unfiltered apple juice
2 Tbsp apple cider vinegar, preferably raw unfiltered
3 Tbsp minced shallot
Kosher salt
Freshly ground black pepper
11/2 Tbsp whole-grain Dijon mustard
1/4 cup [60 ml] mild-flavored extra-virgin olive oil
In a small skillet over medium-high heat, bring the cider to a boil. Continue boiling, swirling the pan occasionally, until reduced to 3 Tbsp, about 5 minutes. Pour the hot reduced cider into a heatproof glass jar and let cool to room temperature.
Add the vinegar, shallot, 1/2 tsp salt, and 1/4 tsp pepper to the jar and swirl to dissolve the salt. Add the mustard and olive oil, screw on the lid tightly, and shake until the ingredients are well combined. Let stand to allow the flavors to meld, about 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Shake to recombine just before using.
