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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I put this over a salad of romaine, blue cheese, granny smith apples, candied pecans and dried cranberries. It was a delicious salad and reminded me of the Apple Gorgonzola Salad at Buca Di Beppo Ingredients:
1/4 cup balsamic vinegar |
2 tablespoons honey |
1 teaspoon dried tarragon |
1 teaspoon dijon mustard |
1 tablespoon garlic, minced |
2 tablespoons lemon juice |
1/4 cup parmesan cheese |
1 cup olive oil |
Directions:
1. Blend first 7 ingredients in a medium bowl with an emulsion blender (you can use a regular blender or food processor).
2. Slowly add oil while blending until it is combined.
3. Refrigerate until use; up to a week.
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