Tropical Apricot Vinaigrette
1/4 c. apple cider vinegar
1/4 c. water
2 - 3 sprigs fresh thyme, reserve 1 sprig
2 cloves garlic, crushed
1 T shallots or red onions, chopped
1 coddled egg
6 - 8 pieces ripe tropical apricot, whole
Juice of 3 - 4 loquats or ? lemon, strained
1T white sugar
Salt & pepper to taste
1 - 2 T olive oil or extra virgin olive oil
1/4 t. zest of orange, optional
Bring first 4 ingredients to a rolling boil in a small saucepan.
Cool. In ablender add shallots or red onion, juice of loquat or
lemon, and sugar. Pour in a blender, cooled vinegar mixture with
crushed garlic. Add one sprig of thyme and coddled egg. Blend on low
speed then add olive oil. Add one sprig of thyme, tropical apricot,
and vegetable oil to desired consistency.
Chill and serve with a salad of fresh greens, cucumbers,Roma tomatoes,
avocado, grilled chicken slices, bean or alfalfasprouts. Diced red
bell peppers or fine chopped green onions can be added forgarnish.
Yield: 2 cups