Jalapeno & Presecco Vinaigrette
The sweetness of the Prosecco balances out the heat from the jalapeno.
Servings: 2 cups
- 1 jalapeno deseeded
- ½ cup of olive oil
- ? cup tablespoon prosecco
- ¼ cup mint
- 2 tablespoons honey
- ¼ teaspoon salt
- ¼ teaspoon coarse black pepper
- ¼ teaspoon of lemon zest
- a pinch of red pepper flakes
- Add all ingredients to a food processor or blender and blitz until emulsified then refrigerate.
*Nutrition information is a rough estimate.
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