Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields 3/4 cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.
Mix all ingredients and refrigerate before serving to let the seasoning permeate.
These ingredients are for a prime rib but it tastes amazing when searing filet mignon. If making the prime rib, follow these instructions: https://kentrollins.com/fool-proof-prime-rib/
This recipe was shared with us from my brother-in-law, Jay Searls. Our family loves the little kick and chunky meat flavor.
Some ideas for dipping into the cheese fondue: Bread (baguette, French bread etc.), broccoli, ham, cooked potatoes, apples, pretzels etc.