Honey-Dill Vinaigrette

Submitted by Stephanie Y.

"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."

 

• Ready In: 10mins
• Ingredients: 6
• Yields: 1.75 cups

ingredients

• 118.29 ml balsamic vinegar
• 59.14 ml honey
• 4 garlic cloves, chopped
• 14.79 ml dried dill
• 236.59 ml 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.

Reviews

[rosslare]

Great balsamico based dressing, sweet and tangy.

 

[echo echo]

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.