Prosecco & Jalapeño Vinaigrette
Prosecco & Jalapeño Vinaigrette - The sweetness of the Prosecco balances out the heat from the jalapeno.
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 2 cups
Calories: 736kcal
- 1 jalapeño pepper roughly chopped
- 3 oz Prosecco, (about 1/3 cup)
- ¼ cup white wine vinegar
- ¼ cup mint leaves roughly chopped
- 2 tablespoons honey
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2/3 cup extra virgin olive oil
- 1 garlic clove quartered
Add all ingredients except oil to a food processor or blender and blitz until rough ingredients are very fine.
With the processor running, drizzle in the oil until emulsified, then refrigerate until ready to use. Shake well before each use.
Serving: 1g | Calories: 736kcal | Carbohydrates: 20g | Protein: 1g | Fat: 72g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Sodium: 305mg | Potassium: 124mg | Fiber: 1g | Sugar: 18g | Vitamin A: 390IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg
Food processor - small - 3 cup
*Nutrition information is a rough estimate.
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