Apple Vinaigrette

15 fuji apples

2 cups orange juice

1/2 cup shallots, minced

2 cups champagne vinegar

1 cup Dijon mustard

1 cup honey

1 gallon blended oil

salt and white pepper to taste

Method

1.  Peel and core the apples, toss lightly in blended oil, and bake at 350 degrees until tender.

2.  Puree the apples with the orange juice and set aside.

3.  Macerate the shallots in the champagne vinegar for 2 minutes.

4.  Add the mustard, honey, and apple puree.

5.  Whisk in the oil slowly to allow the vinaigrette to emulsify.

6.  Season with salt and white pepper to taste.

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