Cranberry-Cilantro Vinaigrette

Recipe Ingredients

3/4 cup	69g / 2.4oz	Fresh or frozen cranberries
1/4 cup	59ml	Red raspberry vinegar
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Dijon mustard
1/3 cup	78ml	Cranberry juice
1/4 cup	59ml	Walnut oil
2 tablespoons	30ml	Maple syrup)
		= (or brown rice syrup
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 cup	118ml	Safflower oil
1/3 cup	5.3g / 0.2oz	Freshly-chopped cilantro

Recipe Instructions

In a blender or food processor, place the cranberries, vinegar, shallots, garlic, and mustard, and pulse a few times to roughly chop. Add the cranberry juice, walnut oil, maple syrup, salt, and pepper, and blend for 1 to 2 minutes or until very smooth.

While the machine is running, drizzle in the olive oil through the feed tube, and continue to blend until well emulsified. Add the chopped cilantro and blend an additional 30 seconds.

Taste and add additional salt and pepper, if needed. Transfer the vinaigrette to an airtight container, store in the refrigerator for 1 to 2 weeks. Shake well before using.

This recipe yields 2 1/4 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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