CHEROKEE TOWN AND COUNTRY CLUB’S HONEY LEMON WHITE BALSAMIC VINAIGRETTE

1/2 cup plus 2 tablespoons

honey

2 pasteurized eggs 1 pasteurized egg white 3 tablespoons fresh lemon

juice

2 tablespoons Dijon mustard 2 tablespoons Epicurean

Garlic (see recipe)

1 1/2 teaspoons salt and

pepper mix

1/4 teaspoon freshly ground

black pepper

1 teaspoon lemon zest

1 cup olive oil

1 cup vegetable oil

1/4 cup plus 2 tablespoons

white balsamic vinegar

In the bowl of a food processor or jar of a blender, combine honey, eggs, egg white, lemon juice, mustard, Epicurean Garlic, salt and pepper mix, black pepper and lemon zest. Blend until smooth. With motor running, add olive oil, vegetable oil and vinegar alternating between each until all have been added. Mixture will be smooth and emulsified with specks of pepper and parsley from the Epicurean Garlic. May be made ahead and refrigerated up to 1 week. When ready to serve, drizzle over salad. Makes: 3 1/4 cups

Per tablespoon: 99 calories (percent of calories from fat, 83), trace protein, 4 grams carbohydrates, trace fiber, 9 grams fat (1 gram saturated), 8 milligrams cholesterol, 52 milligrams sodium.

STYLED BY JOHN NISHIYAMA. CONTRIBUTED BY ADRIENNE HARRIS