I have a nice recipe that starts with dijon mustard in the blender and makes a nice, thick dressing.
But this weekend I am making a vinaigrette that I want to flavor with some muscadine syrup I made recently. Dont think it will go too well with mustard. What can I through in the blender w/ the syrup, oil, and rice vinegar that will keep it from being thin?
The salad will be mixed greens with thinly sliced pear, dried cranberries, goat feta, and pecans...if that helps.