Makes about 1 1/2 cups

1/4 cup chopped fresh dill
1/4 cup rice wine vinegar
2 tablespoons chopped red onion
2 tablespoons capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water
1/4 cup extra virgin olive oil

Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined. Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir or shake well before using.

Per Serving (per tablespoon): 26 Calories; 2g Fat (76.5% calories from fat); trace Saturated Fat; trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.