HONEY-DILL VINAIGRETTE
Both sweet and tart served over mixed baby lettuce you'll feel like you're eating at a fancy restaurant. I also like this with fresh sourdough bread. From Firehouse Food: Cooking with San Francisco's Firefighters. Serve this in a salad of greens, dried fruit, and nuts or your favorite salad ingredients. This dressing is emulsified in the blender and can be kept for a week in an airtight container in the refrigerator.
Provided by cookiedog
Categories Salad Dressings
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- Put the vinegar, honey, garlic, and dill in the container of a blender or food processor and process until smooth.
- With the machine running, add the olive oil in a thin, steady stream until it is completely emulsified.
- Season to taste with salt and pepper.
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