This is for the Romaine, Roasted Beets, and Apricot salad, but would be a nice sauce for grilled chicken with grilled apricots, or pork chops. It would also be nice with a salad of butter leaf lettuces with apricots and a small round of fresh goat cheese rolled in bread crumbs and baked until golden served with toasts.
INGREDIENTS:
¼ cup white balsamic vinegar 1 small pinch salt 1/8th teaspoon fresh ground black pepper ¼ teaspoon fresh thyme, minced 1 teaspoon minced (pulverized) shallot 2 tablespoons apricot jam/preserves ¾ cup flavor neutral oilMETHOD:
Put the vinegar in a bowl with the salt, pepper, thyme, and shallot and whisk a couple of times. Allow the flavors to meld for 10 minutes.
Whisk in the apricot jam thoroughly.
In a thin stream, steadily whisk in the oil to emulsify. When all the oil is used or the dressing is thick, taste for balance. It should be a little on the sweet side with the herbaceousness of the thyme in the background. Add more jam if needed, or a little vinegar if too sweet. Adjust as needed. The dressing is ready to use.
Chef’s Notes:
If you wish, you make the dressing without the jam, and then add it a bit at a time afterwards to achieve the balance you like.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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