PISTACHIO & LATE HARVEST RIESLING MUSTARD VINAIGRETTE
Yield
1 ½ cups
Ingredients
1 tablespoon Light mayonnaise
2 tablespoons Dijon grainy mustard
1 Garlic clove
¼ cup Fruit vinegar
¾ cup Extra Virgin Olive Oil
Salt and freshly ground pepper to taste
3 tablespoons Chopped, shelled pistachios
Instructions
Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. Mix in pistachios.
