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Date and Balsamic Dressing

Serve this dressing with my Heirloom Tomato and Melon Salad.

A fabulous dressing sweetened naturally with dates
A fabulous dressing sweetened naturally with dates

Serve the salad with Date-Balsamic Dressing


1 teaspoon extra virgin olive oil

2 teaspoons fresh garlic, peeled and chopped

2 pinches fresh cracked black pepper

⅛ teaspoon sumac, (gives a nice zesty tang)

⅓ cup balsamic vinegar, (no caramel coloring)

4 medium dates, pitted and chopped

⅛ teaspoon sea salt

½ cup extra virgin olive oil, or neutral oil*

2 tablespoons filtered water



In a small, non-reactive skillet, add the oil and garlic and sauté over low heat until softened, but not colored – 2 minutes.
Add the black pepper, sumac, balsamic vinegar and the dates, cover and simmer over low heat for 2 minutes.
Remove from the heat, cool.


In a mini food processor – whirl the balsamic mixture until almost smooth. Pour into a small 2 cup bowl.
Add the salt and measure the oil. Slowly whisk in the oil until emulsified and thickened. Whisk in the water until the right consistency.


Store the dressing in a clean, glass container.


Great with Heirloom Tomato and Melon Salad.

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed”.

This recipe may not be reproduced without the consent of it’s author, Karen Sheer.

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