Sesame oil, Sherry wine vinegar, chocolate chips and walnuts, brown sugar and garlic. Blended till creamy. You have to taste it to believe it! Bold!!

Makes 2-1/4 cups

2/3 c. sesame oil (I used Roland brand – excellent flavor)

2/3 c. dark brown sugar

1 c. Sherry wine vinegar

4-6 peeled garlic cloves, coarsely cut

4 t. dry mustard

1 t. salt

1/4 c. dairy-free chocolate chips

1/2 c. walnut halves

Place oil, sugar, vinegar, garlic, dry mustard and salt in blender container. Blend till very smooth.

Add chocolate chips; blend again till very smooth.

Add walnuts; blend till as creamy as you can get it.

Serve at room temperature, or if you want a thick dressing, refrigerate several hours and serve cold.

Notes: I tossed this dressing with Wild Rice Salad

Also use as a dressing for coleslaw, bean salad or over a salad of greens.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. 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™.

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