INGREDIENTS

​¼ cup red wine vinegar

¾ cup canola / vegetable oil

¼ cup fresh cranberries

2 tablespoons honey

2 teaspoons Dijon mustard

2 tablespoons shallots - chopped

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

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INSTRUCTIONS

Combine all ingredients in a blender (I use a Vitamix) and puree until completely smooth.

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Refrigerate until ready to use.  The dressing will keep nicely in the refrigerator for 2-3 days.

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Shake well before using.

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