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Apricot Vinaigrette

June 21, 2016 By Valerie

Ira Burnhans’ functional pots are new to Clay Coyote Gallery. Here is what Ira says about his work, “I am drawn to the classic Japanese pottery that influenced many potters. The simple shapes and glazes seem to fit those pots so well.”

Many of his pieces are accompanied with a tasty recipe. Today I created his Apricot Vinaigrette. His mixing bowl was the perfect pot to whisk together this sweet and zingy vinaigrette. I tossed it with arugula and pea shoots from Rebel Soil and topped it with pears and strawberries from Loon Organics. It was topped with blue cheese. It was a refreshing treat during this warm weather.

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Apricot Vinaigrette:

¼ cup apricot all fruit preserves

1 small shallot minced

2 tbs. Seasoned rice vinegar

⅓ cup olive oil

Salt and fresh ground pepper to taste

 

Combine shallots, preserves and vinegar together in mixing bowl, pour olive oil in while whisking, salt and pepper to taste. Toss with fresh greens, pears, strawberries, and top with crumbled blue cheese. Stay posted for more Coyote recipe favorites. 

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Filed Under: Recipes Tagged With: apricot vinaigrette, clay coyote, clay coyote gallery, clay pot, cooking, Cooking In Clay, cooking with clay, foodie pots, functional, gallery, Hutchinson, hutchinson mn, ira burnhans, local food, rebel soil

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