(slightly adapted from Grace Parisi)
1/4 cup smoky barbecue sauce, I like Sweet Baby Rays Honey Barbecue
1/4 cup olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon honey or maple syrup
1/8 teaspoon chili powder, or more to taste, optional
1/8 teaspoon salt
1/8 teaspoon black pepper
up to 2 Tablespoons of water to thin, if desired
Make the dressing:
In a small mixing bowl, whisk all of the ingredients together, except the oil and the water. Slowly drizzle in the oil to combine. If a thinner consistency is desired, add the water a teaspoon at a time. Taste for seasoning. Store in the fridge for up to a month.
Makes enough dressing for 4-6 servings.
1. You can switch out the lemon juice for orange or a vinegar of your choice.
2. Try stirring in 1/8-1/4 teaspoon chili powder for an extra kick.
3. You can thin it out with up to 2 Tablespoons of water, if you like.
4. For a nice crunch, make sure to include croutons or crisped up cubes of cornbread.