Dried Apricot Vinaigrette
Ingredients:
(yield ~ 1 quart)
1 1/2 cups dried apricots, roughly chopped
1/4 teaspoon dried Marjoram
1/4 cup water
2 cups olive oil
3/4 cup champagne vinegar
1/4 cup rice wine vinegar
1/8 cup orange juice
1/8 cup lemon juice
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 sprigs fresh Marjoram, leaves chopped (optional)
In a medium saucepan, combine apricot, vinegar, dried marjoram and water, bring to boil and reduce to simmer. Cover and cook until apricots reconstitute and break down, looking almost like a preserve. Set aside and let cool for 8-10 minutes.
Put mixture in blender, add citrus juices and puree until smooth. Add olive oil in a slow, steady pace to emulsify. If vinaigrette is too thick, adjust with water or orange juice. Add chopped fresh marjoram is using.
