Cracked Pepper Honey Mustard Vinaigrette

  • Serving: 18
  • Difficulty:

Properties

  • Serving
    18 people
  • Preparation
    10 mins
  • Cook time
    0 mins
  • Passive time
    0 mins

Photos

Ingredients

  • 1 tbps Dijon mustard

  • .25 cup balsamic vinegar

  • .25 cup white vinegar

  • 1 each anchovy

  • 2 tbps lemon juice

  • .25 cup fresh minced garlic

  • 1 tbps cracked black pepper

  • .5 cup Chef Celeste Gill's honey mustard

  • .25 cup extra virgin olive oil

  • 1.5 canola oil canola oil

  • 1 tbsp kosher salt

Methods

In a blender, mix garlic, anchovy, salt, Dijon mustard, salt, and pepper, pulse until a this paste is formed. Add vinegars and Chef Celeste Gill’s honey mustard salad dressing marinade. Blend until well mixed. Drop by drop, add in olive oil followed by canola oil.
Serve immediately with an array of fresh or roasted vegetables or with dark and bitter greens such as spring mix and radicchio. Makes approximately 18 servings.