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Comment by Lance Gordon on August 11, 2009 at 12:05pm -
Prickly Pear Vinaigrette
½ C Cheri’s Prickly Pear Syrup (SF School of Cooking)
½ C champagne vinegar
½ t Dijon mustard
½ t mayonnaise
¼ t salt
½ C walnut oil
½ C canola oil
Place prickly pear syrup, vinegar, mustard, mayonnaise and salt in blender. Blend on low speed for 5-10 seconds.
With blender running on low speed, drizzle walnut and canola oils into syrup-vinegar mixture until well emulsified.
Store in refrigerator.
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