Serves 4 to 6. Recipe is by chef Chris Wadsworth, of Restaurant IPO.
1 cup cider vinegar
2 cups apple purée
6 fresh basil leaves
4 tsps. honey
4 tsps. mustard
11/2 tsps. salt
1/2 tsp. ground black pepper
1 cup oil
1. Combine vinegar, apple juice, basil, honey, mustard, salt and pepper in a blender or food processor. Mix well.
2. Slowly pour oil in while mixing on high, being careful not to break the mixture.
3. Remove from blender and store cold.