1.5teaspoonssmoked paprikause a good quality for best flavor
½cupPompeian extra virgin olive oil
Whisk together the red wine vinegar with the honey, keep whisking until thoroughly combined. Add in the smoked paprika, ground mustard, lime juice, black pepper, salt, garlic powder, onion powder, oregano, & sugar. Whisk together until combined.
Slowly pour in the extra virgin olive oil while whisking continuously. Pour the vinaigrette into a mason jar or other airtight container. Place in the fridge for at least an hour before serving before using.
Can be stored in the fridge for 3-4 weeks with no problem. Process in a water bath for 15 minutes for longer storage.