Cacao Coffee Vinaigrette
Make your next salad buzz worthy by tossing it with this unique vinaigrette. Cacao nibs not only add a hint of cacao flavour and a crunchy texture, but they are also a good source of magnesium and antioxidants.
2 Tbsp (30 mL) brewed espresso
2 tsp (10 mL) honey
3 Tbsp (45 mL) freshly squeezed lime juice
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) ground cumin
1 Tbsp (15 mL) minced shallots
1 Tbsp (15 mL) cacao nibs
1/2 tsp (2 mL) salt
Fresh ground black pepper, to taste
1/4 cup (60 mL) extra-virgin olive oil
In bowl, whisk together everything, except olive oil, until well incorporated. Gradually whisk in olive oil in slow, steady stream and continue to whisk until vinaigrette is well emulsified. Season to taste with extra lime juice, honey, and pepper.
If not using right away, transfer to airtight container and refrigerate until ready to use. Vinaigrette will keep for up to 5 days.
Makes about 1/2 cup (125 mL).
Each 1 Tbsp (15 mL) serving contains: 69 calories; 0 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 2 g total carbohydrates (1 g sugars, 1 g fibre); 143 mg sodium
source: "Cooking with Coffee", alive #373, November 2013
Cacao Coffee Vinaigrette
