Ingredients
2 cups Olive Oil
2 cups Canola oil
1 cup Malt vinegar
1 cup White Wine vinegar
3/4 cup Balsamic vinegar
2 tsp. salt
0.5 tsp. black pepper
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
2 tbsp. Grainy Dyon mustard
5 medium Shallots
1 tsp. Siracha
1 tbsp. Honey
Preparation
Clean shallots and fine dice them. Mix with the mustard and Siracha and put in a blender. Add the pepper and salt and the honey. Make a smooth emulsion by adding the oil slowly. Transfer this into a mixing bowl Slowly add the vinegars into and stir until all the ingredients are blended.
Make the dressing one day ahead of time and place it in the refrigerator.
