Honey-Cinnamon Vinaigrette

Southern Living
Shelf magic at its best, this quick-and-easy dressing adds a sweet note to some of our favorite fall salads. It's especially good with the peppery bite of fresh arugula topped with sliced apples and pears or warm roasted root vegetables.
Makes about 1 cup


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1/3 cup cider vinegar
1/3 cup honey
1 teaspoon ground cinnamon
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup canola oil


Prep: 10 Minutes

1. Whisk together first 5 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 weeks.

Created date

August 2008