This recipe goes with Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette
Southern Living NOVEMBER 2012
Whisk together first 7 ingredients until blended. Add oil in a slow, steady stream, whisking until smooth.
Brought to the table by chef Ouita Michel of Holly Hill Inn and Woodford Reserve Distillery (Sweet, Sweet Sorghum cookbook by Rona Roberts).
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