Chinook Honey Dijon Dressing

Chinook Honey Dijon Dressing

Courtesy of Michelle Albert from Gourmet on the Go

1 egg
2 cups canola oil
1/4 cup White Balsamic Vinegar

3 tbsp. Chinook honey (Alberta Multi Floral)
3 tbsp. Dijon Mustard
Salt & Pepper to taste

Chinook Honey Dijon Spinach SaladUse a food processor to blend together the egg and Dijon mustard.  Slowly add canola oil and blend on low until it becomes creamy.  Add Chinook Honey, vinegar and salt & pepper and pulse a few times.  Pour contents into a squeeze bottle and refrigerate until needed.

Shelf life is 7-10 days.

To print this recipe please go to Chinook Honey Dijon Dressing

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