Here’s the second of our three-part blog series for the delicious Crab Cake Appetizer by Chef Vinnie! We’ll share the last part tomorrow!
Cranberry Vinaigrette
1 lb. whole fresh cranberries
½ cup sugar
2 Tbsp. sugar
½ cup red wine vinegar
Salt and pepper to taste
Approximately half gallon of oil of choice
Set aside 6 portions of mixed field greens or lettuces of choice. Keep refrigerated until needed.
Soak and boil cranberries in water until tender and cool. Blend all ingredients EXCEPT oil until smooth. Slowly add oil while blended until dressing thickens, emulsifies. Refrigerate before serving.