Zambra Grille Grape Jelly Vinaigrette
- 1 ounce grape seed oil
- 1/2 ounce olive oil
- 1 ounce grape jelly
- 3 ounces red wine vinegar
- 1 shallot, minced
- Pepper and kosher salt to taste
- Melt jelly in a saucepan over medium heat. Whisk in the remaining ingredients.
- Chill before serving.
Source: Chef Jonathan Barnett - Zambra Grille, Phoenix, Arizona - azfamily.com
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