Tropical Apricot Vinaigrette

By Liah Hobbs

Makes about 6 Cups



4 Cups Tropical Apricot Juice - reduced by half

1/2 Cup Shallots - minced

1 Cup Sherry Vinegar

3 Tbsp. Whole Grain Mustard

3 Cups Extra Virgin Olive Oil

Salt & Pepper to taste



- Over medium low heat reduce 4 cups Tropical Apricot juice to about 2 cups

- Turn of heat and add minced shallots while juice is still warm

- Let mixture stand for about 15 minutes

- Strain mixture and reserve 3 Tbsp. of minced Shallots, discard the rest

- Add Vinegar, Mustard, and reserved Shallots to strained Tropical Apricot          juice, mix well

- Slowly whisk in Olive Oil

- Add Salt & Pepper to taste