INGREDIENTS

¼ cup Pompeian Red Wine Vinegar

2.5 tablespoons honey (adjust to taste)

½ tablespoon salt (adjust to taste)

4 tablespoons water

3 tablespoons chipotle peppers in adobo sauce (adjust to taste)

½ teaspoon black pepper

¼ teaspoon oregano

½ cup Pompeian Robust EVOO

PREPARATION

  1. In a blender, combine Pompeian Red Wine Vinegar, honey, salt, water, chipotle peppers, black pepper, and oregano. Blend until smooth.
  2. With the blender running, slowly stream in Pompeian Robust EVOO to emulsify the dressing.
  3. Taste and adjust seasoning as needed.

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