with pine nuts and prunes. Use over greens, cabbage or as a dressing for bean salad. Heavenly! Sweet, tart and buttery!

Makes 1-1/3 cups

2/3 c. white Balsamic vinegar

1/3 c. extra virgin olive oil

3 T. pine nuts

3 dried plums (prunes), cut into pieces

1/4 c. powdered sugar

1/4 c. water

1 t. salt

freshly ground black pepper

Place vinegar, oil and pine nuts in blender container. Blend on medium speed till creamy. Add remaining ingredients and blend till smooth.

Notes: The prunes will appear as specks in this exquisite dressing. When first blended, the dressing froths up, so it measures more. After it sets in the refrigerator, it settles and measures 1-1/3 cups. If you prefer, bring it to almost room temperature before serving and re-blend, but this isn’t necessary. Personally, I prefer it just after it’s made.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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