- 1 ½ tsp Dijon mustard
- 1 cup chopped fresh cilantro
- ¼ cup plus 2 tablespoons canola oil
- 2 tbsp rice wine vinegar
- 2 tsp honey
- Kosher salt and fresh ground black pepper
Combine the vinegar, mustard, honey and 2 tablespoons of cold water in a blender, season with salt and pepper, and blend until smooth.Add the cilantro and blend until incorporated.With the motor running, slowly add the oil and blend until emulsified.Can be made up to 8 hours in advance and refrigerated.Bring to room temp before serving.