HOUSE VINAIGRETTE

Makes: 1 1/2 cups (375 mL)

3 tbsp (45 mL) chopped red onion

2/3 cup (160 mL) olive oil 1/4 cup (60 mL) canola oil 1/4 cup (60 mL) unseasoned rice vinegar

1 tbsp (15 mL) sugar

1 tsp (5 mL) grainy Dijon mustard

Kosher salt and freshly ground pepper

1. In a blender, combine the onion, olive oil, canola oil, rice vinegar, sugar, mustard, salt and pepper to taste. Blend until creamy, about 1 minute.

2. Store in an airtight container, refrigerated, for up to 5 days.