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Zambra Grille Grape Jelly Vinaigrette

Source: Chef Jonathan Barnett - Zambra Grille, Phoenix,  Arizona -

1 ounce grape seed oil
1/2 ounce olive oil
1 ounce grape jelly
3 ounces red wine vinegar
1 shallot, minced
Pepper and kosher salt to taste

Melt jelly in a saucepan over medium heat. Whisk in the remaining ingredients; chill before serving.

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