One of our favorite vinaigrettes with Heidi's Raspberry Red Chile Ginger Jam.
- 1 small shallot
- 1 tbsp Heidi's Raspberry Red Chile Ginger Jam
- 2 tsp Champagne Vinegar
- 1/2 tsp Valley Garlic Oil
- 3 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
- Finely mince shallot
- In a small bowl add all ingredients except oil.
- Whisk well.
- Slowly incorporate oil, and whisk until well combined.
- Add more salt, if desired.
This can be used as a vinaigrette for a salad OR as a marinade for your favorite meat.