Cranberry Dressing


1 shallot, peeled, cored and quartered
½ cup cranberries
¼ cup extra-virgin olive oil
¼ cup sunflower oil OR olive oil
2 teaspoons red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon agave or honey
½ teaspoon salt
¼ teaspoon freshly ground pepper


Purée shallot, cranberries, olive oil, vinegar, olive oil or sunflower oil, thyme, agave or honey, salt and pepper in a food processor or blender until as smooth as possible. Store in a jar in the refrigerator up to one week.