Recipes

[DiAnne]

This recipe was in the Pacific Northwest magazine in my Sunday paper. I usually do not make salad dressing with this much oil but it was delicious with arugula to make a steak salad for dinner.

3 large shallots, chopped
1 T Dijon mustard
1 T honey
1/2 c sherry vinegar
2 t kosher salt
1 t black pepper
1 c canola oil

Whir shallots, mustard, honey, vinegar, salt and pepper in blender on high speed until pureed. With motor running slowly drizzle in oil to create a smooth emulsion. Store extra in jar in fridge.

This is a strong flavored dressing so I don't think it would be good on a delicate lettuce.

Hope you enjoy.