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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.