This wonderful dressing is great for salads or as a marinade! Try it with grilled veggies or chicken!
Store in an airtight container, refrigerated. Will keep for 5-7 days.
Makes about 2 1/4 cups
- 1/2 TBS dijon mustard
- 1/4 cups balsamic vinegar
- 1 TBS red wine vinegar
- 1 TBS honey
- 1/2 tsp kosher salt
- 1/4 tsp coarse ground black pepper
- 3/4 cup olive oil
- 1 cup canola oil
- Pour olive oil and canola oil into container and set aside
- In a mixing bowl, add remaining ingredients and stir.
- While whisking briskly or using an immersion blender, slowly drizzle in the oil mixture to form an emulsion.