2 small garlic cloves, minced
1 Tbsp honey Dijon mustard
2 tsp honey
1 tsp kosher or sea salt
1/2 tsp pepper
1 Tbsp homemade greek seasoning *
1/4 cup fresh lime or lemon juice
1/2 cup red wine vinegar
1 cup extra virgin olive oil
*If you want an all purpose vinaigrette, omit Greek seasoning. You may have to add a pinch more salt to the dressing. Also, I’ve done it with more lemon juice than vinegar and used white wine vinegar instead. Play around with it to suit your taste.
1. In tall measuring cup add all salad dressing ingredients.
2. Using immersion blender, purée until smooth. You can also do this in a food processor. This makes a little over 2 cups of dressing.
3. Transfer to jar, and refrigerate. Let it come to room temperature, and shake well before drizzling on salad.