Pepper Jelly Vinaigrette

This is my version of the Pepper Jelly Vinaigrette from Zea's Spinach Salad.  I changed the recipe a bit because I think the original recipe is too oily.  This makes it just right! 

Ingredients:

• 1 C. olive oil
• ½ C. balsamic vinegar
• ½ C. pepper jelly
• ½ T. Dijon mustard
• 1 t. kosher salt
• 1 t. garlic powder 

Directions:

1. Combine all ingredients using an immersion blender or traditional blender
2. Can be refrigerated and used for 2 weeks

Tips and Tricks:

• I use the RED Tabasco Pepper Jelly.
• The Dijon mustard it what allows this vinaigrette to “stay together”.