Poultry and Pork Cheek Cure and Nduja Vinaigrette

Poultry and Pork Cheek Cure and Nduja Vinaigrette

www.wagrown.com

View full recipe on www.wagrown.com

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Ingredients

  • 8 c Salt
  • 2 c Sugar
  • ½ c Pink Peppercorn, toasted and coarse crushed
  • 4T Thyme, picked
  • 4T Allspice, toasted and lightly crushed
  • 150g. Nduja
  • 90g. minced shallot
  • 260g extra virgin olive oil
  • 325g. Champagne vinegar
  • Juice and zest of 1 orange
  • 45g. rice bran oil
  • 33g. Dijon mustard
  • 5g. saba

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