From: Chef Alice weingarten, Alice's Key west Restaurant. Yield:100 1-oz. servings. Citrus lavender honey vinaigrette: 1 ½ cups Dijon mustard ½ cup lavender honey ½ cup wild flower honey ½ cup orange juice concentrate 2 cups seasoned rice wine vinegar 2 Tbsp. salt 3 Tbsp. dry tarragon 2 quarts canola oil For Dressing: Place all ingredients except canola oil in a large mixing bowl. Mix together using immersion blender. with blender on, slowly drizzle in all canola oil until emulsified. ...

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