COOKING FOR A CROWD - HOT VINAIGRETTE FOR SALAD GREENS
1 1/2 quarts balsamic vinegar
1/2 cup honey
1/4 cup dijon mustard
2 ounces green onions, sliced into thin rings
1 ounce garlic cloves, minced
2 tablespoons dried whole tarragon
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Combine vinegar, honey, and mustard in a steam-jacketed kettle or saucepan. Using a wire whip, mix until blended.
Add onions, garlic, and spices to vinegar mixture. Heat over medium heat to 200Â°F.
Spoon 2 Tbsp over single servings of bitter greens or fresh spinach leaves.
Yield: 1 3/4 quarts