This Creamy Cider Vinaigrette blends the tang of cider vinegar with Dijon mustard, shallots, and thyme, balanced by a touch of sweetness and a creamy finish. Unlike standard vinaigrettes, it has a smooth, velvety texture that clings beautifully to crisp greens and slaws. It’s especially delicious with apple-based salads, where the cider vinegar and subtle sweetness echo the fruit’s natural flavors. Quick to make and versatile, this dressing can elevate everyday salads into something special.
INGREDIENTS:
1/4 cup cider vinegar
1 teaspoon Dijon-style mustard
1 tablespoon agave syrup (or other neutral sweetener), more to taste
1/2 tablespoon minced shallot
1/4 teaspoon fresh minced thyme or a pinch of dried thyme, crumbled
Salt and pepper to taste
1/2 cup vegetable oil
1/4 cup sour cream, labne, Greek yogurt, or mayonnaise
METHOD:
In a large nonreactive bowl, whisk together cider vinegar, shallot, thyme, salt, and pepper. Stir in mustard and agave syrup until well combined.
Slowly drizzle in the vegetable oil in a steady, thin stream, whisking constantly, until the dressing thickens and emulsifies. It should coat the back of a spoon.
Whisk in the sour cream (or labne/yogurt/mayo) until the dressing is smooth and creamy.
Sample the dressing and adjust to your preference—add more agave for sweetness, more salt and pepper for balance, or additional labne if the vinegar flavor is too sharp.
SERVING SUGGESTIONS:
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Toss with Savoy Cabbage and Apple Slaw for a crisp, tangy side dish.
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Drizzle over an Apple Arugula Salad with walnuts for a fall-inspired lunch.
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Pair with a fennel and apple salad for a refreshing balance of flavors.
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Use as a dip for raw vegetables or spoon over grilled chicken for a light, creamy sauce.
YIELD: About 1 cup
