- 1/4 cup red pepper jelly
- 2 tbsp cider vinegar
- 1 tbsp extra-virgin olive oil
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
Nuke red pepper jelly in microwavable container for 45 seconds. Whisk in remaining ingredients. Cool to room temp. Makes quite a bit, probably enough for around 6-8 servings.
Serve over spinach salad, with Gorgonzola crumbles and crushed pistachio nuts.