Ferrante’s Honey Vinaigrette
This Honey Vidal Vinaigrette is the star of Chef Kelly’s pan-seared scallops with roasted red grapes!
Makes: About 1 cup
1/2 cup canola oil
1/3 cup white balsamic vinegar
2 tablespoons Ferrante’s Vidal Blanc
2 tablespoons honey
1/4 teaspoons kosher salt
1/8 teaspoon pepper
Combine all the ingredients and whisk together until combined.
To serve enjoy over a simple Mesclum mix salad, and top with pan seared scallops, pistachios and roasted red grapes!
There are no comments