Maypop Vinaigrette

This is a subtly sweet-tart vinaigrette that is perfect over mesclun, baby spinach and fruit, grain pilafs, or oily fish, like salmon. You can also use it as a dip for a fresh baguette.
June 01, 2016

Ingredients

  • 3 ripe maypops, juiced (or substitute 3 tablespoons storebought passionfruit juice)
  • 3 shallots, minced
  • 1 tablespoon of white balsamic vinegar
  • 1 teaspoon of whole grain mustard, such as Lusty Monk
  • 1 teaspoon cracked black pepper
  • 3 tablespoons of a good, vibrant olive oil

Preparation

Whisk everything but the oil in a mixing bowl until fully combined. Slowly drizzle in the olive oil while whisking. Serve with your dish of choice.

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Ingredients

  • 3 ripe maypops, juiced (or substitute 3 tablespoons storebought passionfruit juice)
  • 3 shallots, minced
  • 1 tablespoon of white balsamic vinegar
  • 1 teaspoon of whole grain mustard, such as Lusty Monk
  • 1 teaspoon cracked black pepper
  • 3 tablespoons of a good, vibrant olive oil
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