- Next was tweaking my recipe for Honey-Balsamic Vinaigrette:
1 cup fresh cider boiled down to 1/4 cup and cooled a bit
2 Tb. finely chopped or grated red onion (or a shallot would work well)
1 Tb. honey
1/2 - 1 tsp. Dijon mustard, to taste
1 tsp. salt
a few turns of freshly ground black pepper
1/2 cup extra-virgin olive oil
Add everything except olive oil into a jar with a tight-fitting lid. Cover and shake well. Whisk in olive oil, cover, and chill until time to serve.
- And lastly, through what feels like divine providence (though in actuality was repeated comments on Instagram), were Apple Cider Caramels from smitten kitchen. Oh my.