- 1 chopped Granny Smith apple (with core and peel)
- 1/4 cup raw unfiltered apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon minced shallot
- 1 teaspoon raw sugar
- 1/4 cup plus 1 tablespoon safflower or grapeseed oil
- kosher salt
- freshly ground black pepper
- Purée 1 chopped Granny Smith apple (with core and peel), 1/4 cup raw unfiltered apple cider vinegar, and 1 tablespoon fresh lime juice in a blender, occasionally scraping down sides of blender with a spatula, until smooth. Strain mixture through a finemesh sieve into a medium bowl, pressing down on solids with spatula to extract all juice; discard solids. Whisk in 1 tablespoon minced shallot and 1 teaspoon raw sugar. Whisk in 1/4 cup plus 1 tablespoon safflower or grapeseed oil until well blended. Season with kosher salt and freshly ground black pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Rewhisk before using.