You’ll start with 4 wet ingredients: Honey, oil, red wine vinegar, and stone-ground mustard. The original recipe calls for using all olive oil, but I have always preferred it made with the lighter flavor of canola oil. That was until I tried it replacing half of the canola with our Bacon Extra Virgin Olive Oil. The smokiness comes through in just the perfect amount and it’s out of this world. If you don’t have our Bacon Olive Oil, I suggest using 1/2 canola oil and 1/2 regular or light olive oil, but you can really use either, or any combination that you like. All of those go right into your blender. Blend those up really well. I go ahead an pump the speed up and let it go because you want to pulverize the chunks of onion, garlic, and mustard. After it’s well blended, turn the blender on low and slowly drizzle in your oil just until incorporated. (For those of you who I know will ask- this is a Blendtec Designer Series in Aqua!) Pop it in a jar in the fridge and it’s good to go. I have a stellar salad coming up soon where I use this dressing; it’s been my go-to lunch for days, so stay tuned!
