18-Year Traditional balsamic ·
Dressings and Vinaigrettes ·
Salads ·
SELECT Medium olive oil ·
Sicilian Lemon balsamic ·
Honey Mustard Vinaigrette
Honey Mustard Vinaigrette
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 1 cup Fustini’s 18 Year balsamic
- 2 tablespoons wholegrain mustard
- ¼ cup honey
- 3 cloves garlic
- 3 tablespoons Fustini's Sicilian Lemon balsamic
- pinch of salt
- freshly ground black pepper to taste
- 2 ½ cups Fustini's Medium SELECT olive oil
Directions
- Combine balsamics, mustard, honey, garlic, salt, and pepper in a blender and process until smooth. With the blender running, add oil in a small stream to thicken. Store dressing in a tightly sealed container in the refrigerator for up to 2 weeks. Remove the vinaigrette from the refrigerator to bring it to room temperature and stir the dressing prior to use.
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