Smoked Paprika Vinaigrette

There's only so much you can say about a vinaigrette. It dresses up otherwise dull lettuce. Makes the blandest of vegetables enticing. Every girl should know how to whip one up. I've got several up my sleeve. This one is a little different than all the others. It's sweet and sultry and smoky. It's got all the requisite vinaigrette ingredients (vinegar, olive oil)- and then a few more. Like a drizzle of honey, a squeeze of lime, fresh minced garlic and tangy Dijon. And oh yeah, a spoonful of smoked paprika. (A wonderful Spanish spice made from ground smoked pimientos- or essentially, bell peppers.) I can't tell you how much I love this spice. There's nothing like it. So you have plenty of excuses to invest in a tin of it, here are are some other recipes you can try: Roasted Butternut Squash Lasagna with Smoky Marinara Sauce, Grilled Shrimp and Sausage Skewers with Smoked Paprika Glaze, Grilled Turkey Burgers with Smoky Aioli and Smoky Pulled Chicken.

Smoked Paprika Vinaigrette

INGREDIENTS
1/2 cup red wine vinegar
1/4 cup honey
1 Tbsp. Dijon mustard
1 Tbsp. lime juice
1 tsp. smoked paprika
1 clove garlic, minced or grated
2 Tbsp. shallot or onion, minced
1/4 tsp. oregano
1/2 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Blend the vinegar, honey, mustard, lime juice, paprika, garlic, onion, and oregano in a blender or food processor until smooth. With the motor running, slowly stream in the olive oil. Season to taste with salt and pepper. Chill at least 1 hour before serving. Dressing will last several days refrigerated. 

Makes almost 2 cups.

(Adapted from All Recipes)