Zesty Dill and Radish Vinaigrette

Ingredients

• 2 tablespoons white balsamic vinegar
• 1 teaspoon balsamic vinegar
• ¼ teaspoon pink peppercorns, ground
• 1 teaspoon raw honey
• ⅛ teaspoon sea salt
• 1 tablespoon fresh shallots, peeled and minced
• 1 tablespoon fresh radishes, a mix of "Watermelon" and "Asian Purple"
• 4 tablespoons extra virgin olive oil 
• 1 tablespoon fresh dill, washed, dried and minced

Instructions

1. Place the first 7 ingredients (white balsamic vinegar through radishes) in a small bowl. Let stand 15 minutes to macerate. Measure the extra virgin olive in a pyrex cup and drizzle slowly into the small bowl using a whisk to emulsify.
2. Store the vinaigrette in a clean glass container in the refrigerator. Will keep for up to 2 weeks.
3. The recipe can be easily doubled.

This recipe may not be reproduced without the consent of its author, Karen Sheer.