Emeril's Rosemary-Apple Vinaigrette

1 4-oz granny smith apple, cored, peeled, and sliced
1/4 cup apple cider vinegar, plus 2 tbsp
2 tbsp minced shallots
2 tbsp plus 1 tsp sugar
1 1/2 tsp chopped fresh rosemary
1/4 tsp freshly ground black pepper
1 1/2 tsp dijon mustard
1 tsp soy sauce
1/2 tsp kosher salt
1 1/2 tsp chopped green onions
1/2 cup vegetable oil

Combine the apples, cider vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the apples are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.

Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)

Serving Size: makes 4 1/2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JERZIE1213.