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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Both sweet and tart served over mixed baby lettuce you'll feel like you're eating at a fancy restaurant. I also like this with fresh sourdough bread. From Firehouse Food: Cooking with San Francisco's Firefighters. Serve this in a salad of greens, dried fruit, and nuts or your favorite salad ingredients. This dressing is emulsified in the blender and can be kept for a week in an airtight container in the refrigerator. Ingredients:
1/2 cup balsamic vinegar |
1/4 cup honey |
4 garlic cloves, chopped |
1 tablespoon dried dill |
1 cup olive oil |
salt & freshly ground black pepper |
Directions:
1. Put the vinegar, honey, garlic, and dill in the container of a blender or food processor and process until smooth.
2. With the machine running, add the olive oil in a thin, steady stream until it is completely emulsified.
3. Season to taste with salt and pepper.
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