Vidalia-Honey Vinaigrette

Photo: Jennifer Davick; Styling: Buffy Hargett
Christy serves this over a salad of mixed greens, chopped apple, toasted pecans, and dried cranberries.

Yield:

Makes about 1 1/3 cups

Recipe from

Recipe Time

Total: 3 Hours, 28 Minutes

Ingredients

1/2 cup chopped Vidalia onion
3/4 cup vegetable oil, divided
1/4 cup cider vinegar, divided
1/4 cup honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

1. Sauté onion in 1 Tbsp. hot oil in a medium skillet over medium heat, stirring often, 8 minutes or until caramel colored. Add 2 Tbsp. vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; cool 5 minutes.

2. Process onion mixture, honey, next 3 ingredients, and remaining oil and vinegar in a blender 30 seconds or until blended. Cover and chill 3 to 24 hours.

Note:

Christy Jordan,

Southern Plate

October 2010