Instructions: 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.

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