Apple Cider Viniagrette Recipe

Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl. Slowly drizzle in the oil, whisking constantly, until thickened. Adjust the seasonings to taste. Store covered in the refrigerator for up to 2 days. Bring to room temperature before using. Yield: serves 0 Notes: another recipe used 2 tsp. of honey. I'm going to serve this with diced almonds and dried cranberries in it. Inspiration for this was Dole's harvest salad kit. This yields one cup of dressing. Make a salad out of this using Romaine Lettuce, Endive, Carrots, and Radicchio.