1/4 cup cider vinegar2 Tbsp. plain yogurt 1 Tbsp. honey 2 tsp Dijon mustard 1 tsp lemon juice 1/2 small clove minced garlic 1/4 tsp salt 1/4 tsp yellow mustard dash cayenne pepper dash white pepper 1/2 cup canola oil 1/4 cup olive oil
Mix all ingredients together except oil. Whisking constantly, pour oil into bowl in a thin stream. Whisk until dressing is thick and creamy. Taste adjust flavors until well-balanced. Cover and refrigerate one hour to allow flavors to meld. Makes 1-1/4 cup. Keeps refrigerated up to one week.
Recipe adapted from one written by former Eatwell CSA manager, Tom