1 small shallot
1 tbsp Heidi’s Raspberry Red Chile Ginger Jam
2 tsp Champagne Vinegar
1/2 tsp Valley Garlic Oil
3 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
Finely mince shallot
In a small bowl add all ingredients except oil.
Slowly incorporate oil, and whisk until well combined.
Add more salt, if desired.
This can be used as a vinaigrette for a salad OR as a marinade for your favorite meat.