CURRY VINAIGRETTE

3 tablespoons apple cider

2 tablespoons cider vinegar

2 tablespoons shallots; finely chopped

2 teaspoons curry powder

1/2 teaspoon Dijon mustard

1/2 teaspoon granulated sugar

1/4 teaspoons salt

salt; to taste

freshly ground black pepper; to taste

2 tablespoons walnut oil

1. In a small bowl, whisk cider, vinegar, shallots, curry powder, mustard, sugar, 1/4 teaspoon salt and pepper. Whisk in oil. Adjust seasoning with salt and pepper.

*NOTE: The vinaigrette will keep in the refrigerator for up to 1 day.

Yields 1/2 cup (Serving size = 1 tablespoon)

CALORIES: 40; PROTEIN: 0g; FAT: 3g; CARBS: 2g; SODIUM: 70mg; CHOL: 0mg; FIBER: 0g.

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