A tangy, vibrant dressing featuring black currant juice whisked with olive oil, vinegar, and Dijon mustard. Perfect for salads and roasted vegetables.
# What You Need:
→ Liquid Base
01 - 1/4 cup black currant juice, unsweetened
02 - 2 tablespoons red wine vinegar or apple cider vinegar
03 - 1 tablespoon fresh lemon juice
→ Oils
04 - 1/3 cup extra virgin olive oil
→ Flavorings
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon honey or maple syrup, optional
07 - 1 small shallot, finely minced, approximately 1 tablespoon
08 - 1/4 teaspoon sea salt
09 - 1/8 teaspoon freshly ground black pepper
# Steps:
01 - In a medium bowl, whisk together black currant juice, vinegar, lemon juice, Dijon mustard, honey or maple syrup if using, minced shallot, salt, and pepper until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing until fully incorporated.
03 - Taste and adjust seasoning, adding additional salt, pepper, or sweetener as desired to balance flavors.
04 - Use immediately or transfer to a jar with a tight-fitting lid and refrigerate for up to 1 week. Shake well before each use.
