Balsamic Vinaigrette

Ingredients:

• 3 tbs balsamic vinegar
• 1 tbs finely chopped red onion
• 1 tbs honey
• ½ C olive oil
• Salt and freshly ground pepper

In a blender, combine the vinegar, onion and honey and puree. With the motor running, slowly add the oil until emulsified. Season to taste with salt and pepper and pour into a squeeze bottle.

May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving. Yields approximately ¾ cup.

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Michael Fritsche
mbf@fritsche.org

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