Sweet & Spicy Jalapeño Vinaigrette

🛒 What you'll need (Makes ~1 cup):

• 3 tbsp Janet’s Finest Compote (raspberry, blueberry, or cranberry jalapeño)
• 2 tbsp apple cider vinegar or balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup (optional for extra sweetness)
• 1/4 cup olive oil
• 1/4 tsp salt
• Fresh cracked pepper to taste
• Optional: 1 tbsp minced shallot or a splash of lime juice for extra zing

🍳 Instructions:

• Mix It Up: In a small bowl or mason jar, whisk (or shake) together the compote, vinegar, mustard, honey, salt, and pepper.
• Emulsify: Slowly drizzle in olive oil while whisking, or shake vigorously in a sealed jar until smooth and creamy.
• Taste & Adjust: Add more vinegar for tang, compote for sweetness and heat, or oil for a smoother blend.
• Serve or Store: Use immediately or store in the fridge for up to a week. Shake before each use.

🍓 Great Pairings:

• Raspberry Jalapeño Vinaigrette: Spinach, goat cheese, candied pecans, grilled chicken
• Mixed Berry Jalapeño: Arugula, feta, roasted beets, walnuts
• Cranberry Jalapeño: Mixed greens, sharp cheddar, sliced apple, toasted almonds