This week on 'Taste of Tuesday' we are in the kitchen with Adam Policinski, Executive Chef at Le Pappilon Day Resort in Winchester.

Here is his Carrot Vinaigrette recipe:

Ingredient Amount

Carrot juice ½ cup
Dijon mustard 4 tablespoons
Red wine vinegar ½ cup
Canola oil 1 cup
Black pepper To Taste
Salt, kosher To Taste

Method of Prep (MOP):

1. In a small mixing bowl, combine the mustard, carrot juice, and red wine vinegar. Using a hand blender, froth the mixture for about a minute.

2. With the hand blender running at highest speed, slowly begin to drizzle in the canola oil to begin forming an emulsion. The key is to not incorporate the oil to quickly or the emulsion will break. Continue to incorporate the oil until the mixture is completely smooth. Season with salt and pepper and serve as desired.