Cranberry-Dijon Salad Dressing

Alright, so I’ll be honest with you- I didn’t measure anything while I was making this today.  I remembered having an amazing salad once with this dressing on it so I decided to see if I could recreate something like it.  We haven’t had dinner yet (it’s only barely 1pm) but I was bored enough to start the dressing now.  Plus, if I screwed up, I wanted time to find other things to make for dinner.  Luckily it tastes really good.  I’m excited.  I’m going to try to write the recipe below, but please keep in mind that all measurements are approximations and its way more important to do things to taste.  =]

Cranberry-Dijon Salad Dressing

Ingredients:

• Fresh cranberries (a few handfuls, maybe 2 cups/4dl?)
• 1 tbsp dijon mustard (this I did measure!)
• White wine vinegar (probably about 1dl/0.5cup)
• White wine (probably about 2dl/1 cup)
• Olive oil (a couple tbsps)
• Water (to bring to desired consistency.  Though I left mine pretty thick, I like the creamy texture.)

Cook:

1. Put a couple tbsps olive oil in a small sauce pan and put on high heat.
2. Add cranberries and put the lid on.  The cranberries will sorta ‘pop’ like popcorn, so you don’t want that oil splashing onto you.  When the popping stops lower heat and mash with a potato masher.
3. At medium heat add wine, vinegar, and mustard.  Stir in more olive oil if desired.  Blend together.  Add water if desired.

This can be refrigerated for about a week.  I’m making a chopped salad for it tonight with grilled chicken, turkey bacon, almonds, leeks, apples, a red onion, mushrooms, cranberries and parmesan cheese.  Should be good =]

-Ariel