Honey-Mustard Vinaigrette
		½ cup Apple Cider Vinegar ½ cup Dijon Mustard Pinch of Kosher Salt 2 to 3 tablespoons Honey, or more to taste 3 drops of Tabasco Sauce 2 cups Canola Oil
			In a bowl, combine all of the ingredients, except the oil  Whish in the oil in a slow stead stream to the vinegar mixture  Store in an airtight container until ready to use Keep refrigerated, serve at room temperature Yields about 3 cups
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