Date and Balsamic Dressing
Serve this dressing with my Heirloom Tomato and Melon Salad.
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.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.