Perfect for evening occasions, rooftop evenings, and nights out
Ingredients 1 garlic clove, rough chopped 2 tablespoons shallot, rough chopped 2 tablespoons dijon mustard cup champagne vinegar juice from one lime ( about 1 tablespoon) 2 tablespoons honey 1 teaspoon Dirty Birds Swett Sauce (more or less to taste) teaspoon Himalayan pink salt teaspoon freshly ground black pepper cup extra virgin olive oil Instructions Simply peel your garlic and shallot, give them a rough chop, and place in a blender or food processor
Asian size-Please read the size chart carefully
The reason Dorothy Lynch is on my mind at all is because I was recently pawing through old pages of the old, old, old Amish Cook website (pre-2012) and recently found a reader from Missouri referencing this dressing
Oh, I love risky outfits, because they are fire