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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

  1. Combine all ingredients except oil in blender; blend together while slowly adding oil.
  2. Cover, label, date and store in refrigerator up to 30 days.
  3. Separation is natural over time, shake vigorously before using great on Spinach salads, with goat cheese and berries


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