Balsamic Vinaigrette

Course : Grilling
Serves: 3/4 cup
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3 tablespoons balsamic vinegar
1 tablespoon finely chopped red onion
1 tablespoon honey
1/2 cup olive oil
1 teaspoon salt -- to taste
1 teaspoon freshly ground black pepper

Preparation / Directions:

In a blender, combine the vinegar, onion and honey and puree. With the motor running, slowly add the oil until emulsified. Season to taste with salt and pepper and pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3630

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