Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool. When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days. This recipe yields about 3/4 cup of vinaigrette.

Recipe

Milliken From the Tv Food Network - (Show # Th-6152 broadcast

Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com