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.

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Steps

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Put the vinegar , honey , garlic , and dill in the container of a blender or food processor and process until smooth.

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With the machine running , add the olive oil in a thin , steady stream until it is completely emulsified.

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Season to taste with salt and pepper.

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Ingredients

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balsamic vinegar, honey, garlic cloves, dried dill, olive oil, salt & freshly ground black pepper