Date and Balsamic Dressing

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Store the dressing in a clean, glass container.
4. 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.