This dressing was designed for the Spinach Kabocha Squash and Dates salad, but will work with other spinach salads as well as salads with Little Gem or Romaine lettuces. If you have nut oils on hand, it is nice to match the oil with the nuts if you are using them in a salad. This dressing would also be a good sauce on chicken or grilled lamb chops.
INGREDIENTS:
3 tablespoons high-quality sherry vinegar 1 tablespoon Date Molasses* 1 teaspoon coarse Dijon style or Honey Dijon mustard ¼ teaspoon fresh thyme, minced Salt and pepper to taste ¾ cup neutral flavored oil -OR- ½ cup neutral flavored oil and ¼ cup roasted nut oil such as hazelnut, pistachio, or almondMETHOD:
Stir together the vinegar and date molasses. Whisk in the mustard and the thyme. Season with salt and pepper.
In a thin steady stream, whisk in the oil/s until they are all incorporated and the dressing is well emulsified. This dressing can be made in a blender if you wish. Keep in the refrigerator until ready to use.
Chef’s Notes:
*Date Molasses is syrup like pomegranate molasses or maple syrup made from dates. It has a tang similar to molasses without being as “heavy” on the palate. It is great for all sorts of things, like adding to babaghanoush, hummus, grain salads, or marinades. Look for it at stores that stock Middle Eastern products.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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