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.