WHITE BALSAMIC VINAIGRETTE
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.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.