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| North Carolina Apple Cider Vinaigrette |
| From Executive Chef David Rowland and the Food and Beverage Department
at the Grove Park Inn Resort &
Spa |
| 1 cup apple cider vinegar 3 cups light salad oil 1 tablespoon Dijon-style mustard 2 shallots, minced 1 tablespoon sugar 1 tablespoon black pepper, freshly ground or cracked 1/2 teaspoon salt |
 |
||
| Combine all ingredients except salad oil in a blender until smooth. Slowly drizzle in salad oil while processing until all has been added. | ||
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| Makes 1 quart. |
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