Tropical Apricot Vinaigrette

Keola Tom

 

 

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

Vegetable oil

1/4 t. zest of orange, optional

 

Method:

Bring first 4 ingredients to a rolling boil in a small sauce pan. 

Cool.  In a blender 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.  For an orange appeal, add

orange zest.

 

Chill and serve with a salad of fresh greens, cucumbers, Roma tomatoes,

avocado, grilled chicken slices, bean or alfalfa sprouts.  Diced red

bell peppers or fine chopped green onions can be added for garnish.

 

Yield: 2 cups