Salads and Dressings

Cranberry Vinaigrette

Recipe courtesy of Executive Chef & Partner Trey Foshee, George's at the Cove, La Jolla, CA

  • ½ cup finely chopped cranberries
  • ½ cup cranberry juice
  • ¼ cup honey
  • 3 Tbsp. shallots, minced
  • 3 Tbsp. lemon juice
  • ½ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ Tbsp. salt
  • ¼ tsp. white pepper


  1. Combine the cranberries and juice in a small saucepan and simmer over low heat until the berries pop. Add the honey and pour into a blender and puree until smooth. Chill completely.
  2. In a mixing bowl add the minced shallots, lemon juice and vinegar. Slowly whisk in the California Olive Ranch extra virgin olive oil and season.
Time Level Yield
10 minutes Easy 1 cup