I once had a customer tell me that she loved this vinaigrette so much she could drink it straight. Now that’s love!! The vinaigrette is one of those “Layers of Flavors” items. So many flavors, so many layers and they all work wonderfully well together. The little bit of sesame oil that is in this recipe is what brings it all together. This dressing goes really well with a salad that has a moderately strong cheese in it such as Gorgonzola or Maytag Blue Cheese. The sweetness of the vinaigrette and the pungent sharpness of the cheese is a marriage made in salad dressing heaven.
Makes 2 Cups
¼ Cup Dark Brown Sugar, Firmly Packed
2 Tablespoons Dijon Mustard
¼ Cup Orange Blossom Honey
4 Roasted Garlic Cloves
½ Cup Balsamic Vinegar
½ Teaspoon Roasted Sesame Oil
½ Teaspoon Coarse Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
1/8 Teaspoon Crushed Red Pepper Flakes
1½ Cups Vegetable Oil
In a food processor fitted with the steel blade add all of the ingredients, except the oil, and run the motor to combine, about 30 seconds. With the food processor running, add the oil in a slow, steady stream through the feed tube. Once all the oil is added, run the processor for an additional 30 seconds.
Store in an air-tight container and refrigerate for up to a month.