Cooking web notes

This is a fabulous salad dressing recipe and one of our favorites here at my home.

Honey Mustard Vinaigrette Dressing

1 Tbsp. raspberry vinegar
1 Tbsp. lemon juice
4 tsp. Dijon mustard
4 tsp. honey
2 cloves garlic, minced
1/3 cup extra-virgin olive oil
1/3 cup hazlenut oil
salt and pepper to taste

In a small Tupperware bowl, combine the vinegar, lemon juice, mustard, honey and minced garlic. Slowly whisk in the olive oil and hazlenut oils. Season with salt and pepper to taste. Refrigerate dressing for 2 hours before serving to allow flavors to infuse. I like to store mine in the Tupperware Quick Shake Container that way it will easily pour onto our salads when we are ready to use it. Recipe will make approximate 3/4 cup of dressing.