Cranberry-Mango Vinaigrette
Master Recipe

Makes about 3 1/2 cups   

• 2 shallots, peeled, rough chopped

• Juice of lemon

• 1 tablespoon Dijon mustard

• 2 cups fresh cranberries, washed and dried

• 1/2 cup dried cranberries

• 1 large mango, peeled, diced

• 1/2 cup extra virgin olive oil

• Kosher salt and freshly cracked black pepper

 In a blender, combine shallots, lemon juice and Dijon mustard and puree until smooth.  Add cranberries and mango and puree until smooth.  Season with kosher salt and freshly ground black pepper to taste.  With blender running, slowly drizzle in olive oil and taste again.  Store in an air-tight jar and place in the fridge.