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Issue Date: May 2006 Issue

Katz’s Champagne Honey Vinaigrette

1/4 cup Kitchen Line Champagne Vinegar

1 tablespoon whole-grain mustard

2 teaspoons chopped fresh mint

1 tablespoon Branch Raspberry Flower Honey

1 teaspoon finely diced shallot

1/2 cup Katz Rock Hill Ranch EVO

1/2 clove minced garlic (optional)

salt and freshly ground pepper (be generous with the pepper)

Put all ingredients except oil in a mixing bowl and mix well. Slowly whisk in the olive oil until thickened. Adjust seasoning and serve. With the addition of the fresh garlic, this sweet dressing can also be used as a sauce for grilled lamb chops or tossed with fresh tomatoes in a pasta salad.

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