Rhubarb and Shallot Vinaigrette
Zesty rhubarb and shallot vinaigrette dresses up greens perfectly. Perfect for spring salads or bruschetta. Try it now!
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Cooking tools:
- Food processor
- Blender
- Skillet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Stove
- Airtight container
- Refrigerator
Ingredients
- ½ cup neutral oil*, divided
- ⅓ cups shallots, peeled and coarsely chopped
- 1 tablespoon fresh garlic, peeled and coarsely chopped
- 2 pinches ground cloves
- ⅛ teaspoon Italian seasoning
- 2 pinches freshly cracked black pepper
- 2 teaspoons pure maple syrup
- ¼ cup Rhubarb Vinegar (see recipe)
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