Semi-Dry Cider Vinaigrette

1/2 cup Semi-Dry Cider Syrup

3/4 cup Extra Virgin Olive Oil

1/2 cup Apple Cider Vinegar

2 tbsp freshly-squeezed Lemon Juice

1 tsp Lemon Zest

1 shallot, minced

Pinch of salt & pepper to taste

Combine all ingredients in a mixing bowl and whisk until the oil and vinegar are emulsified. Serve immediately and refrigerate the remaining vinaigrette in an airtight container for up to 3 days. The oil and vinegar will eventually separate, so stir again before serving. Makes 10 servings.