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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


  1. Melt jelly in a saucepan over medium heat. Whisk in the remaining ingredients.
  2. Chill before serving.

Source: Chef Jonathan Barnett - Zambra Grille, Phoenix, Arizona -

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