Roasted Apricot Dressing
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Credit: Fabio Viviani (St. Martin’s Press, ©2017)
The National Culinary Review, July/August 2017
Ingredients
2 cups dried apricots
2 t. fresh thyme
2 t. stone-ground mustard
2 T. minced shallots
¼ cup champagne vinegar
½ cup orange juice
1 garlic clove, minced
½ cup olive oil
1 cup extra-virgin olive oil
Salt and pepper
Instructions
Method: Preheat oven to 400°F. Place apricots on sheet tray with drizzle of olive oil; roast in oven for 10 minutes. Put thyme, mustard, shallots, vinegar, orange juice and garlic in blender. Season with salt and pepper; pulse 3 times. Add roasted apricots; with blender at full speed, blend 1 minute. Stream in oils to
emulsify dressing for another 2 minutes.
Yield
3.5 cups
Tags
Sauce/Dressing/Rub, The National Culinary Review
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