2 cups of hommade mayonnaise (see below)

2-3 tablespoons raw honey, grad B pure mable syrup, or coconut/palm sugar

1-3 tablespoons unfiltered apple cider vinegar, preferable raw (may be ommitted)

10 slices of cooked bacon, cooked or crubled into bit-size pieces

2lbs of fresh broccoli (about 2-3 large crowns), rinsed well and cut into small florets about the size of a walnut or smaller

1 cut nuts, chopped coarsely (try almonds or walnuts)

1/2 cup assorted raisins or dried fruit, or 1 cup cut up fresh fruit: grapes, cherries, blue berries, or chopped apples (optional)

Insctuctions:

Combine mayo and honey or maple syrup in a large bowl and mix well (adjust sweet-tart taste with cider vinegar). Add bacon, borccoli, nuts, and dried fruit (if using) and mix until everythign is evenly distributed and coated with dressing. Flavor is best if allowed marinate in the fridgerator or on ice in a cooler at least a few hours.

1 whole egg or 2 egg yolks

2-3 table sppons cider vinegar

1 teaspoon Dijon mustard

Dash of paprika

Pinch of salt

3/4 to 1 cup pur olive oil (not that extra virgin olive oil can create a very bitter flavor when blended with an electrice device. Either use refined or “light” olive oil, or blend with a whisk instead of an electric device)

Place egg, vinegar, paprika, and salt in the container you will whisk it in. If you are using a hand-held or “stick” immersion blender, make sure the container is tall enough to prevent splattering yet wide enough to accommodate the immersion blender. Drizzle the oil in while blending. If sing a hand-held whisk, a glass or stainles steel bowl works best. Measure 1 cup oil into sperate container, ideally with a good pouring lip. Whisk or blend the egg misture for 10 sec. while continuing to whisk, begin to slowly drizzle oil into the container in a very thin, steady stream, no thicker than pencil lead. When about half the oile is mixed in, the mayonaise will start to thicken and take shape. Continue blending and drizzling until the oil is gone, or until no more oil will disappear into the emulsion. Season to taste with more salt if necessary. If the emulsion should seperate, add 1 teaspoon water or vinegar and whisk again briefly.