Agave Vinaigrette

April 12, 2012 Published by Dina

Agave and crème fraiche combine to make a sweet and tangy dressing that goes particularly well with bitter greens such as arugula, endive and radicchio. I find that this dressing works best when blended with the help of an immersion blender

Ingredients:

1/4 cup crème fraiche

1/4 cup agave syrup

1/4 cup apple cider vinegar

1/2 cup canola oil

Directions:

Combine all ingredients in a cup and blend with an immersion blender.

The dressing will keep in the fridge for a few days. You may need to blend it again before using.

 

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2 Comments

  • Dori mezzarobba says:
    June 2, 2012 at 5:42 pm

    This collection looks exotic, obviously the result of purchases on your travels, or are they locally bought? It would be interesting to hear what your assortment consists of.

    • Dina says:
      June 2, 2012 at 6:10 pm

      Hi Dori, I buy some here and some on my travels. Good sources are the italian stores around town. A little secret is HomeSense that carries exotic oils and vinegars that you do not commonly find elsewhere. The Banyuls vinegar, on the left, is a very good wine vinegar. I need to get another bottle soon. The CookBook company carries it. Will post an article about vinegars soon. You love to learn Dori, just like I do.