Loquat Vinaigrette

Ingredients

  • 1 lb fresh loquats, (about 2 ½ cups)

  • ½ c white wine vinegar

  • ¼. c olive oil

  • 1 teaspoon dijon mustard

  • 1 teaspoon oregano

  • salt and pepper to taste

Instructions

  1. Put the loquats in a large, sturdy bowl. Using a potato masher (or the bottom of a jar or glass) smush them all so the skin breaks.

  2. Working in small handfuls, gather up a few and squeeze. (Hard!) Discard pulp and seeds into a separate bowl, repeating the process until you have one bowl full of pulp and seeds and one bowl full of juice.

  3. Pour the juice through a fine metal strainer to filter out any leftover pulp or seeds. You should be left with about ½ c. of juice.

  4. Combine the loquat juice with the remaining ingredients in a food processor or blender and pulse until combined. Store in the fridge for up to 2 weeks.

RecipesApril Viles