Latin / Iberian · serves 4 · about 40 minutes
From the Iberia kitchen — side dishes, built around what Gustavo keeps on the shelf.
Ingredients
- to taste ½ cup Iberia Sunflower and Grapeseed Oil Blend
- 3 tbsp Iberia Red Wine Vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- to taste ¼ cup dried cranberries, finely chopped
- 1 tbsp orange juice
- 1 tsp sea salt
- to taste ½ tsp black pepper
- to taste Optional: pinch of Badia ground cinnamon
- to taste Chopped walnuts for garnish (optional)
Method
- In a small bowl or jar, whisk together Iberia Red Wine Vinegar, honey, Dijon mustard, orange juice, and cranberries until fully combined.
- Slowly drizzle in Iberia Sunflower and Grapeseed Blend while whisking to emulsify.
- Season with sea salt, black pepper, and optional Badia cinnamon.
- Let the vinaigrette rest for 10 to 15 minutes so the cranberries soften and infuse flavor.
- Sprinkle chopped walnuts on top before serving for added texture.
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.