Equipment
Ingredients
Base Vinaigrette
- 45 ml apple cider vinegar, room temperature
- 10 g dijon mustard
- 15 ml maple syrup
- 120 ml extra virgin olive oil, liquid
- 2 g salt
- 1 g black pepper, freshly cracked
Fresh Aromatics & Fruit
- 1 shallot, minced
- 50 g apple, finely diced (brunoise)
- 40 g red currants, fresh or frozen
Nutrition (per serving)
Method
Prepare the aromatics: Peel and mince the shallot. Finely dice the apple into tiny 2-3mm cubes (brunoise). Wash and destem the red currants.
In a medium mixing bowl, combine the apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Whisk vigorously until the salt is dissolved and the mixture is smooth.
Add the minced shallot and diced apple to the vinegar mixture immediately. Stir to coat.
While whisking continuously, slowly stream in the extra virgin olive oil to create an emulsion. The mixture should thicken slightly and become glossy.
Gently fold in the red currants. Lightly press a few currants against the side of the bowl with a spoon to burst them and release their pink juice, but keep most whole for texture.
Chef's Notes
- If fresh red currants are unavailable, you can use frozen ones (thawed) or substitute with pomegranate arils for a similar jewel-like appearance, though the flavor will be sweeter.
- For a smoother dressing, you can blend all ingredients except the oil and currants, then stream in the oil, and stir the whole currants in at the end.
- This vinaigrette pairs exceptionally well with endive, radicchio, or kale, as the sweetness balances bitter greens perfectly.
Storage
Refrigerator: 5 days — Shake well before serving as separation is natural. Apples may soften slightly over time.
