3/4CupVegetable or Light Olive oilor oil of your choice, note that other oils may alter flavor
1/2CupVidalia onionchopped (or other sweet onion)
1TablespoonDijon Mustardhoney dijon is fine
Place one tablespoon of oil in skillet or sauce pot and heat over medium. Add chopped onions and continue cooking, stirring frequently, over medium heat until browned and caramelized, about five minutes or so. Pour in cider vinegar and stir well to loosen coating on bottom of pan.
Pour entire contents into blender and add remaining oil along with all other ingredients. Blend on high for two minutes, until well blended and emulsified. Refrigerate several hours before serving over your favorite salad. Recommendation: Dark greens with pecans, chopped apples, and dried cranberries.
This recipe was originally published in 2011. I have since updated the photos.