Oh how I love Wednesday nights with my girlfriend, Angel. We started up our weekly cooking nights because I realized we haven't cooked together since....EASTER! It's been a busy past couple of months since I've spent the last two months training for my half marathon and this upcoming 10k that I have this weekend. We planned a fabulous meal of her husband's fave dish, Herb-Crusted Pork Tenderloin, paired along with our favorite side dish of Chipotle's Lime-Cilantro Rice and a simple salad with Chipotle's dressing. It's almost a Chipotle-themed meal you would say. She had been wanting to learn how to make this dressing ever since I told her that I had the recipe. We both love the salad dressing from Chipotle, and it's one of my favorite items to order whenever I visit them. I really enjoyed this salad dressing because the sweetness of the honey and tanginess of the red wine vinegar are a perfect melody together. Enjoy!
Chipotle Honey Vinaigrette Dressing
Adapted from Chipotle
1/3 cup red wine vinegar
1/3 cup honey
2 teaspoons Grey Poupon Dijon mustard
1 1/4 teaspoon ground chipotle powder
1 teaspoon lime juice
3/4 teaspoon black pepper
3/4 teaspoon salt
½ teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
½ cup or more of extra virgin olive oil
1. Combine all ingredients except oil in food processor and blend on low speed for less than 15 seconds.
2. Slowly add extra virgin olive oil into food processor on low speed.
3. Chill for at least one hour.
Yield: 1 ½ cups