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- Recipes
- Dish type
- Salad
- Salad dressing
Scrumptious and very versatile - I've served this on a green salad as a dressing and even as a marinade for duck breast and legs! I made it originally to use a glut of apples but in the winter you could just as easily substitute shop bought apple juice for the juiced apples.
Bretagne, France
1 person made this
IngredientsServes: 6
- 140ml (4 1/2 fl oz) apple juice (see tip)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon or wholegrain mustard
- 1 teaspoon brown sugar
- salt and pepper, to taste
MethodPrep:5min ›Ready in:5min
- Put all ingredients in a screw-top jar and shake vigorously until well mixed. Serve or store in the fridge for up to a week - if it lasts that long.
Tip
Use Dijon or grain mustard but avoid the sturdy English mustard because it does over-power the delicious balsamic taste.
Apple juice
Use the juice from about 3 apples 'blitzed' in a blender then strained or shop bought apple juice.
I congratulate, what words..., a brilliant idea
the Response, a sign of the wit)
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