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Prosecco & Jalapeño Vinaigrette

Prosecco & Jalapeño Vinaigrette - The sweetness of the Prosecco balances out the heat from the jalapeno.
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 cups
Calories: 736kcal
Author: Meiko Temple

Ingredients

  • 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

Instructions

  • 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.
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Nutrition

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

Equipment

Food processor - small - 3 cup
or
Blender

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.