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Honey-Dill Vinaigrette

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“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.”
READY IN:
10mins
YIELD:
1 3/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the vinegar, honey, garlic, and dill in the container of a blender or food processor and process until smooth.
  2. With the machine running, add the olive oil in a thin, steady stream until it is completely emulsified.
  3. Season to taste with salt and pepper.

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