Adding a small amount of Fresh Plum Concentrate to shallots helps cut the sharpness of red wine vinegar and round out the flavors of this simple vinaigrette.
Yield: 180 ml / 3/4 cup
60 ml / 1/4 cup red wine vinegar
1 g / 2 teaspoons minced shallot
5 g / 1 teaspoon Fresh Plum Concentrate
1 g / 1/4 teaspoon salt
120 ml / 1/2 cup extra-virgin olive oil
Whisk together the vinegar, shallot, concentrate, and salt. Let sit 5 minutes. Whisk in the olive oil. Refrigerated, the vinaigrette keeps for 1 week. Before using, let the vinaigrette come to room temperature and re-whisk to emulsify.
![<p>Using almond meal in place of all-purpose flour makes these cookies gluten free while boosting their protein content. Meanwhile, Diced Dried Plums and coconut give the cookies a pleasant chewiness and complementary flavor. To make the cookies dairy-free, omit the butter and use melted coconut oil instead. For best results, serve the cookies the same […]</p>](http://www.sunsweetingredients.com/wp-content/uploads/gluten-free-coconut-prune-cookies-2.jpg)
