Ingredients

• 1 cup 100% Steen’s Pure Cane Syrup
• ¼ cup Creole Mustard
• 1 ½ cups Olive Oil
• Salt and Black Pepper to Taste

Directions

In a food processor, combine all of the ingredients and puree until smooth.

For the Baby Arugula and Apple Salad, toss the vinaigrette with Arugula, Crumbled Blue Cheese, Spiced Pecans, and thinly-sliced tart apple. I use Granny Smith Apples, but any of the tart fall apples will work.

Yields: 2 cups of dressing
Recipe Courtesy of Felicia Suzanne Willett, 2009