Creamy Apple-Shallot Vinaigrette

28 03 2016

I just started introducing pureed fruits to my son (he mostly eats veggies), and I thought my homemade apple puree/applesauce would have been gobbled up. It was, but only after I added it to a combo of yams and squash….leaving me with a good bit of apple puree leftover. Enter this deliciously tart and creamy vinaigrette, which I made for an elegant Easter salad this past weekend. It would be great on lots of things though, like chicken or a roasted cauliflower and pork pizza which I’ll be making for dinner this week.

Creamy Apple Shallot Vinaigrette

The following is compliments of This Girl’s Gotta Eat and The Stem Blog: 

  • 1/2 cup applesauce or 2 Fuji apples, chopped
  • 1 shallot, chopped
  • 3 Tbsp golden balsamic vinegar
  • Juice of half a lemon
  • 1 heaping Tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 3/4 – 1 cup olive oil

Add everything but the oil to a Vitamix or high-powdered blender and blend until smooth. Stream in the oil, starting with 3/4 cup. Taste and adjust vinegar, seasoning and the oil based on your liking (I for instance, like my dressing with more vinegar/acid than most people so I tend to use less oil).

Store this dressing in a mason jar in the fridge, and quickly shake up before serving.

The salad I served this with was made up of spinach, roasted cauliflower, apple slices, goat cheese and homemade croutons. Delicious, and great for spring!


Pesto Chicken With Shallot Smashed Potatoes

1 05 2012

I love getting inspired by ingredients I have around the house, and this meal is a great example. Inspired by leftover basil and roasted red pepper pesto I made the other day and a few potatoes in the pantry, tonight’s dinner was fast and delicious!

Pesto Chicken With Shallot Smashed Potatoes

The following serves 2 with leftover potatoes:

  • 2 boneless, skinless chicken breasts
  • Kosher salt and pepper
  • Olive oil
  • Mozzarella cheese, shredded
  • Pesto – either homemade or store-bought (I used leftover basil and roasted red pepper pesto from my antipasto post the other day)
  • 6 medium red potatoes, quartered
  • 1 shallot, sliced
  • 1 garlic clove, smashed
  • 3 Tbsp unsalted butter
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • Ricotta cheese, a few Tbsp
  • Fresh basil, sliced in ribbons

Preheat oven to 375 degrees.

Heat a little olive oil in a saute pan over medium heat. Season chicken with salt and pepper and saute for a few minutes until both sides start to brown. Spread pesto over the chicken until well coated and bake in the oven covered for 10 minutes. Top chicken with some cheese and continue to cook uncovered in the oven until cheese melts, another 5 minutes or so.

Meanwhile, bring a large pot of salted water and potatoes to a boil and cook until tender, about 12 minutes. In a separate pan, melt butter and saute shallots and garlic until golden brown. Deglaze the pan with the wine and cook for about a minute. Add the chicken stock and cook for another minute, just to warm through.

When the potatoes are done, drain and return to pot. Add the shallot sauce and salt and pepper  to taste and smash with a potato masher until desired consistency. Next add a few Tbsp of ricotta cheese and mix well.

To serve, spoon some of the pesto sauce from the chicken onto the plate and top with a piece of chicken and potatoes. Garnish potatoes with basil ribbons.