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.