Ingredients:
8 oz Strawberries (Fresh)
1 2/4 cups Sugar Granulated Beet
1 2/4 cups Honey Pure
½ tablespoon Pepper Cayenne Ground Red
1 ½ cups Oil Canola X Virgin Blend 75/25 Import
5 cups of Vinegar Champagne

Directions:
1. Puree the first ingredients with emersion blender on high until well blended

2. With the blender on high, SLOWLY drizzle oil into the mixture

3. Store in proper sized container

Previous Recipes:
January 2011 - St. James Wild Rice Soup
February 2011 - Cured Salmon with Mustard Sauce
March 2011 - Butternut Squash Bisque
April 2011 - Banana Dressing
May 2011 - Strawberry Vinaigrette
June 2011 - Summer Caesar Dressing
July 2011 - Chipotle Ketchup
August 2011 - Hummus
September 2011 - Steak Sauce
October 2011 - Thank You Cookies
November 2011 - Town Talk Diner - Brat Burger
December 2011 - Tomato Jam