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Honey-Cinnamon Vinaigrette

Honey-Cinnamon Vinaigrette

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.

Southern Living SEPTEMBER 2008

  • Yield: Makes about 1 cup
  • Prep time:10 Minutes

Ingredients

  • 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

Preparation

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.

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Honey-Cinnamon Vinaigrette recipe

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