Wednesday, June 15, 2011

Vidalia Honey Vinaigrette

  • 3/4 Cup Vegetable oil (or oil of your choice, note that other oils may alter flavor)
  • 1/2 cup Vidalia onion, chopped (or other sweet onion)
  • 1/4 Cup Cider Vinegar
  • 1/4 Cup Honey
  • 1 Tablespoon Dijon Mustard (honey dijon is fine)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about eight minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.
Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.