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Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Yield – Approximately 500ml (2 cups)
Ingredients
Method: In a blender, combine vinegar, cider and honey. As these ingredients are mixing, slowly add the oils until emulsified. Season with salt and pepper to taste.
This dressing goes well with sweet salads. For example mixed greens with red onions, apples, craisins and candied pecans.
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