Makes: 1 1/4 cups (serving size: 1 tablespoon)
This recipe is from Park Café in Duluth. They use it to dress the spinach that accompanies their fried green tomatoes. We’ll be running the full recipe in the AJC on October 27.
Ingredients:
1/4 cup sherry vinegar 1 ounce honey 1/4 medium onion, diced 1 garlic clove 1/2 ounce Dijon mustard 1/2 ounce dark brown sugar 6 ounces vegetable oil
Preparation:
In the jar of a blender, combine vinegar, honey, onion, garlic, mustard and sugar. When blended, slowly add oil until mixture thickens. Season to taste.