Recipe for apple-mustard vinaigrette
Recipe for apple-mustard vinaigrette
* 2 Rosmarie branch
* 2 shallot
* 1 apple
* 2 tablespoons cider vinegar
* 1 / 4 tsp sugar
* 1 / 2 mustard salt
* 2 tablespoons sunflower oil
* 1 tablespoon pumpkin seed oil
* 2 tablespoons pumpkin seeds
* Pepper
Rosemary rinse, dry and dab the needles stems from the zupfen. Rosemary very finely chop. Shallot deduct. Apple peel, quarter and decide the cores. Apple and shallot finely dice and cut very fine dice.
Juice or vinegar with sugar and mustard stir me rosemary, salt and pepper to taste. Misappropriate oil types. Shallots, apple cubes and pumpkin seeds in the apple-mustard vinaigrette stir.
The vinaigrette suits leaf salads, such as Rocket, spinach, romaine lettuce or endive with salads and vegetables (carrots and fennel). The vinaigrette adheres well sealed about 3 days in refrigerator.
