Honey Red Wine Vinaigrette

1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.


Stephanie said...

We just tried this today & is was amazing! I used some of the dressing to marinade chicken that I put on top of the salad & then passed the rest of the dressing at dinner. Thanks, DeAnn!