Seyval Blanc Vinaigrette
- 1/4 Red Bell Pepper, Diced
- 1/4 Red Onion, Diced
- 1 tsp Salt
- 1 tbsp Sugar
- 1/2 tsp Black Pepper
- 1 tbsp Dijon Mustard
- 8 ozs Lake George Vinegar
- 8 ozs Seyval Blanc
- 8 ozs Lake George Olive Oil
- 2 tbsps Fresh Parsley, Chopped (optional)
- Combine all ingredients (except olive oil) in a food processor.
- Drizzle in olive oil while processing ingredients.
- Refrigerate for up to one week, or pour over your favorite summer salad and enjoy!
Bonus: Lake George Olive Oil Co. offers tons of great flavors of olive oil and vinegar. We think their Pomegranate-Quince White Balsamic Vinegar works especially well in this recipe.