Sub-Zero PreservationWolf


Honey Dijon Vinaigrette


1 tablespoon minced shallots
2 teaspoons fresh thyme
1/4 cup Dijon mustard
1/3 cup honey
1/4 cup white wine vinegar
1 2/3 cup canola oil
Salt and freshly ground black pepper to taste


Add first five ingredients into 10-cup food processor bowl with cutting blade or blender. While running, slowly drizzle in oil.
Let set overnight in Sub-Zero refrigerator to allow flavors to blend.

Makes about 2 cups.

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