- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- ¼ cup honey
- ¼ cup plain Greek yogurt (non-fat or 2% both work well)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
Combine all ingredients in a blender and blend until smooth.
The sauce may be prepared in advance and stored, covered, in the refrigerator. Serve at room temperature. The sauce will last at least a week stored in the refrigerator.
the fountain avenue kitchen https://fountainavenuekitchen.com/