Today I'm sharing my new favorite salad dressing! I found it over on the Brown Eyed Baker blog and have made it several times. My version is slightly different from hers and I just love it. It's very peppery, salty, vinegary, and just all around really good. It also could not be any easier to make and keeps fine in the fridge for a couple of weeks.
Pepper Parmesan Vinaigrette
7 Tbsp Canola oil
3 Tbsp olive oil (too much will make it bitter)
7 Tbsp white vinegar
4 Tbsp freshly grated parmesan cheese
2 tsp sugar
2 tsp black pepper
1 1/2 tsp salt
1/2 tsp garlic powder
Combine all ingredients and blend until smooth with an immersion blender, food processor, or blender. Pour into a jar and store in the refrigerator. Shake before serving.