Tropical Vinaigrette

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Tropical Vinaigrette

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Ingredients
  

  • 2 Challot peeled and quartered
  • 2 Garlic cloves
  • 1/2 cup White wine vinegar
  • 1 cup Extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 3/4 tsp Salt
  • 1/2 cup Mango puree
  • 1/2 cup Passionfruit puree
  • Freshly ground pepper to taste

Instructions
 

  • Combine all ingredients except oil on blender and puree.
  • Slowly drizzle oil in the blender until emulsified and slightly thick.
  • Refrigerate up to one week.