Tags
avocado, bacon, cheese, cider, fall, gluten free, salad, salad dressing, sorghum, vinaigrette
Ok, this is seriously one of the best dressings I have ever made. Ever. The flavor is phenomenal and so perfect for fall. I made a salad of romaine with blue cheese, tiny cheddar cheese cubes, crispy fried bacon, creamy avocado, and a sprinkling of pecans. Then I drizzled this amazingness over it and preceded to eat in total silence. Talking would have ruined the experience.
Cider Sorghum Vinaigrette (from Southern Living Sept 2013)
- 1 cup apple cider
- 1 (3 inch) cinnamon stick
- 1/2 cup apple cider vinegar
- 1/3 cup sorghum
- 1 shallot, minced
- 2 tbsp bourbon
- 1 tbsp dijon mustard
- 1 tsp table salt
- 1 tsp freshly ground black pepper
- 1 cup canola oil
Transfer the first 2 ingredients in a 3 qt saucepan over medium heat, stirring occasionally, 10 minutes or until the cider is reduced to 1/4 cup. Remove from heat and cool completely.
Transfer the cider mixture to a bowl, discarding the cinnamon stick. Whisk in the vinegar and next six ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Makes 2 1/4 cups.
AnnaShortcakes 