Recipe by cookiedog
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.
- 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 See How It's Made
- Put the vinegar, honey, garlic, and dill in the container of a blender or food processor and process until smooth.
- With the machine running, add the olive oil in a thin, steady stream until it is completely emulsified.
- Season to taste with salt and pepper.