Every time I’m about to put this vinaigrette on a salad, I literally tell myself “Don’t add too much and overdress it.” What do I do every time? Overdress it. It’s like my brain is spellbound as I start to add it, and I just want more. It’s sweet and addicting….and I’m an idiot.
- Olive Oil - ½ cup
- Balsamic Vinegar - ¼ cup
- Red Bell Pepper - 1, deseeded, roughly chopped
- Piquilo Pepper - 1, roughly chopped
- Peppadew Peppers - 2, roughly chopped
- Pineapple - ½ cup, roughly chopped
- Garlic - 1 clove, roughly chopped
- Country Dijon Mustard - 1 big tablespoon
- Agave Nectar - 1 tablespoon
- Ground Cumin - ⅛ teaspoon (1 pinch)
- White Sugar - ¼ teaspoon (2 pinches)
- Kosher Salt - ¼ teaspoon (2 pinches)
- Saute Pan - small
- Blender (or use a food processor)
- Spoon - for tasting
- Chop up your peppers.
- Get all your other ingredients lined up.
- Heat up a teaspoon of the oil in your saute pan on medium heat.
- Add the red bell pepper, a pinch of the salt and sugar and saute for 4 minutes.
- Add the other peppers, pineapple and garlic and saute for 1 more minute.
- Remove the mixture from the heat and toss in the blender.
- Add the balsamic, mustard, agave, cumin, remaining salt and sugar.
- Blend it for a couple seconds to mix it up.
- With the blender On, grab your olive oil and slowly start to drizzle it in.
- Once it's all emulsified, stick a spoon in there and give it a taste. Adjust the seasoning with sugar and salt (but you should be pretty close).
- Serve it right away or store in an air-tight container. Enjoy!
* You should be able to find both the piquilo and the peppadew peppers @ the salad bar of your local grocery store or at least in a jar. We also get our pineapple at the salad bar too.
* This is great on top of chicken and a no-brainer for salads.