Apple Cider Vinaigrette

This recipe for Apple Cider Vinaigrette was in a book that was focused on recipes that use produce from farmers' markets. It is from Eric Simpson, the executive chef of Hazeltine National Golf Club. 

I used honey from the bees that Sophia used to have and parsley from our garden. The lettuce for the salad is from the CSA.

INGREDIENTS

1 cup apple cider

1 honeycrisp apple, peeled, cored, and chopped

1/2 cup cider vinegar

1 tablespoon grainy mustard

1 tablespoon honey

1/4 cup canola oil 

1/4 cup olive oil

salt

freshly ground black pepper

chopped parsley

DIRECTIONS

In a small saucepan, reduce the cider by half to get 1/2 cup.

Place the apple in a food processor. With the machine running, drizzle in the vinegar, mustard, honey, and reduced cider. Puree until smooth. With the machine running, add the oils in a steady stream and process until the mixture emulsifies. Season with salt and pepper to taste. Add parsley to taste.