Sherry Shallot Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
50
protein 
Trace
sodium 
121 mg
carbohydrates 
5 g
fat 
3 g
fiber  
Trace
cholesterol 
0 mg
Servings 
16 (1 Tbsp ea.)
Ingredients 

⅓ cup Dijon Mustard
½ cup sherry vinegar
¼ cup red wine vinegar
¼ cup water
¼ cup diced shallots
¼ cup honey
¼ cup canola oil

Instructions 
  1. Combine all ingredients in a blender except for canola oil and blend until well mixed. Slowly drizzle in canola oil.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein