Hibiscus Jamaica Flower Vinaigrette

This vinaigrete has a delicate sweet flavor.
It's good on a fresh baby spinach salad.

Ingredients:
3/4 cup dried hibiscus flowers
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 cup vegetable oil
1/2 cup olive oil

Directions:
Two days before serving, prepare vinaigrette.
In a blender, combine vinegar, lime juice,
garlic, sugar, salt and pepper.
Process on low speed until smooth.
Add vegetable oil and olive oil in a thin
stream until emulsified, about 10 seconds.
Add hibiscus flowers and allow to soften
in liquid for a couple of minutes,
then process until roughly chopped.
Pour into a container, cover, and
refrigerate for 2 days to 1 week.