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

Ingredients:

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

Directions:

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!