Total Time
10mins
Prep 10 mins
Cook 0 mins

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 Nutrition

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.

Reviews

(2)
Most Helpful

Great balsamico based dressing, sweet and tangy.

rosslare January 12, 2011

This is the second dill dressing I've tried this week--guess I'm on a bit of a dill kick at present. This one's sweeter than the other. Served it over a salad of kiwi fruit, orange slices, almonds and baby spring greens--a most excellent combination.

echo echo May 09, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a