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Cranberry Vinaigrette
© Johnny Valiant

Cranberry Vinaigrette

  • SERVINGS: Makes about 1/2 cup
  • FAST
  1. 2 tablespoons red wine vinegar
  2. 1 tablespoon cranberry juice
  3. 1 tablespoon finely chopped dried cranberries
  4. 1/2 teaspoon Cranberry-Anise Bitters or Peychaud's bitters
  5. 2 tablespoons extra-virgin olive oil
  6. Kosher salt and freshly ground pepper
  1. In a small bowl, whisk the vinegar, cranberry juice, dried cranberries and bitters. Gradually add the olive oil in a thin stream, whisking constantly. Season with salt and pepper.
Make Ahead The cranberry vinaigrette can be refrigerated for up to 5 days. Serve With A salad of arugula, endives, diced apples, crumbled farmer cheese and toasted pumpkin seeds.
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