Caramelized Apple Vinaigrette

Caramelized Apple Vinaigrette

This recipe was included as part of the Fruit Pruning Class taught at the Brown County Central Library February 2024.
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad
Cuisine American


  • 2 ounces light brown sugar
  • 3 ounces plus 1 ounce apple cider vinegar
  • 1 local gala apple peeled, cored and medium diced
  • 1 clove local garlic minced
  • 1 teaspoon local fresh thyme leaves
  • ½ lemon juiced
  • 4 ounces local olive oil
  • 2 ounces canola oil
  • Salt and pepper


  • In a small skillet over medium heat, add brown sugar and 3 ounces vinegar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.
  • Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.
  • Remove from heat and put in a blender with remaining 1 ounce vinegar, thyme, and lemon juice. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.
  • Serve over fresh local greens with slices of apples and toasted pecans.


Keyword apples, caramelized, salad, vinaigrette

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