My heart is so happy it’s fall, I’m about to burst! We had a HUMONGOUS torrential rainstorm on Monday night that brought some fall-tasting air to the desert. After last week’s 100+ degree days, this week’s high-80s/low 90s are feeling like a dream come true. I’ve even gotten to wear a sweater once or twice.
Our local grocery stores and markets are also finally feeling the fall spirit and cloudy apple cider has made an appearance. It’s absolutely delicious, and Michael and I have been enjoying it often.
That’s where this apple cider vinaigrette idea came into play.
I knew I’d love it the moment it came to mind. Paired with candied nuts, apples, dried cranberries, and mixed greens, It is the perfect fall salad. It’s close-your-eyes good.
The amounts below can be tweaked, based on your particular apple cider. Some is more tangy than others, some is more tart, etc. Adjust it to your taste and use the amounts below as a guide. Just be sure to buy the best quality cider you can find (which doesn’t necessarily mean expensive). Apple juice just wouldn’t be the same.
I hope fall is finding you wherever you are, dear reader. It’s a magical time of year.
- 1c apple cider (use best quality)
- 1/2c canola oil
- 2 Tbsp apple cider vinegar
- 1 1/2–2 Tbsp honey
- 1/4tsp salt
- 1/4tsp pepper
- pinch cinnamon (1/8tsp or less)
- Combine all ingredients in a large lidded jar/container or liquid measuring cup. Shake or whisk ingredients to combine well (cider will likely froth up a bit).
- Store covered in the refrigerator up to 1 week.