Everyday Basil Vinaigrette
Submitted by Kate Carte (Chris Carte's Daughter-in-Law)
3T. raw apple cider vinegar
¼ cup fresh basil leaves, tightly packed
6 T. extra-virgin olive oil
2 T. water
2 t. Dijon mustard
2 cloves garlic, minced
2 T. raw honey
Combine all of the ingredients in a blender or Vitamix and blend until completely smooth and emulsified, about 1 minute. Store in a sealed container in the refrigerator for at least 1 hour to allow the flavors to develop, and shake well before serving. Leftovers should keep for up to 1 week when chilled. Makes 1 cup.
Note: Most salad dressings made with olive oil will thicken substantially when chilled in the refrigerator, but adding just a small amount of water to the dressing, as this recipe does, makes it ready t use directly out of the fridge. Feel free to use this trick with any of your other favorite dressing recipes by replacing 2 T. of the olive oil called for with 2 T. of water.