Red Wine Honey Vinaigrette

This dressing is good for when you have strong elements in a salad and you want a foil for them, such as spinach salads or salads with beans or green beans like the Provence Inspired salad which has spinach and filet beans. Use a mild honey, and even though it says “honey” in the title, I cut the honey with agave syrup.INGREDIENTS:

METHOD:

Place everything but oil into a blender and blend at high speed for 30 seconds.

Remove the plug in the center of the blender cap, and start the blender at low speed, then move up to high. In a slow stream, drizzle in the oil into the hole in the center of the liquid. Continue drizzling in the oil until all the oil is in or the hole in the center of the “whirlpool” disappears, which ever comes first. Taste the dressing for balance. It might need more salt and pepper, or a little more oil. The dressing should be coat the back of a spoon and should not be too tart.

This dressing will keep about a week, and then the flavor will start to drop off. Store in a jar in the refrigerator until needed.

To make this without a machine;

Pulverize the garlic and put in a large non-reactive bowl. Add the vinegar and the herbs and spices. Allow to step 5 minutes.

Add the mustard and honey, and whisk to incorporate all the ingredients.

Twist a towel into a rope and forma ring with it, then put the dressing bowl into the ring. This will keep the dressing bowl from spinning around and away while you whisk in the oil.

Slowly drizzle in the oil around the edge of the vinegar, whisking vigorously all the while. Do this until all the oil is incorporated or the dressing is emulsified, which ever comes first. Taste for balance and seasoning. When done, store as mentioned above.

Yield:  Roughly 1¼ cups

Source: Chef Andrew E Cohen