Spicy Apricot Vinaigrette
by Roux, Chef: Joe Koenig
1 Cup apricot jalapeno preserves
1 Cup red wine vinegar
2 Tsp samba chili paste
2 1/2 Cups canola oil
To taste -salt
- Combine all ingredients except oil in blender; blend together while slowly adding oil.
- Cover, label, date and store in refrigerator up to 30 days.
- Separation is natural over time, shake vigorously before using great on Spinach salads, with goat cheese and berries