April 12, 2012 2 Comments
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
1/4 cup crème fraiche
1/4 cup agave syrup
1/4 cup apple cider vinegar
1/2 cup canola oil
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.
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.
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.