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Nutrition Facts
Serving Size 48 g
(Approx. 6 Servings)
Amount Per Serving
Calories 260 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 35 mg 1%
Total Carbohydrate 6 g 2%
Dietary Fiber 0 g 0%
Sugars 5 g
Protein 0 g
Vitamin A 2% Iron 2%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Piloncillo & Jalapeño Vinaigrette
Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp piloncillo sugar, chopped or scraped off cone
1/4 cup(s) champagne vinegar
2 medium jalapeños, roasted then seeded and stems removed
1 1/2 Tsp Dijon mustard
3/4 cup(s) extra virgin olive oil
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Instructions

1
In a small bowl, place sugar and vinegar together and mix until sugar dissolves.
2
In a blender add roasted jalapeños, Dijon mustard and vinegar sugar mixture. Blend on high speed and slowly add olive oil until an emulsion forms.
3
Season to taste with salt and pepper as needed.
4
Chef's Note: My favorite way to use this dressing is on a watermelon and arugula salad. Cut chunks of watermelon and toss with arugula and dressing.

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