Honey Cider Dressing

From Apron Appeal

3 TB cider vinegar

3 TB honey

6 TB mayonnaise (or lighten it up a bit and use 3 TB mayo and 3 TB plain yogurt)

1 TB Dijon mustard

1 1/2 TB finely minced onion

1 1/2 TB chopped fresh parsley

3/4 cup oil (I used light olive oil)

In a small saucepan, combine the cider vinegar and honey and heat until the honey has dissolved.

In a separate bowl, whisk the mayo (and yogurt if using) and mustard until smooth.

Add the onion and parsley to the mayo mix, then stir in the honey mixture.

Pour the mix into a small mason jar or condiment bottle.  Add the oil, put the lid on tightly and shake until oil is emulsified.

Store in the refrigerator.  It's best if it sits for a few hours before serving.