Instructions: 1. In a small bowl, crush the chopped onion to a puree with a fork. Add the mustard, vinegar, honey, water, salt, pepper and Tabasco; whisk until the ingredients bind.

2. Gradually whisk in the olive and canola oils until the ingredients are emulsified. Taste and adjust the seasonings.

Note: If making the vinaigrette in advance, omit the onion and chill the dressing. Just before serving, add the onion and whisk until blended.

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