This dressing is to with the Arugula, Dried Apricots, and Pistachio salad, but it can be used with other components as well. Try with Butterleaf or oak leaf lettuces with plenty of sprouts.
INGREDIENTS:
2 tablespoons white balsamic vinegar
2 tablespoons pistachio oil
4 tablespoons avocado, or grapeseed, or a light flavored olive, oil
-Optional- ½ teaspoon sweet-hot mustard
1 heaping teaspoon minced shallot
1 pinch Herbs de Provence, crumbled
Salt and pepper to taste
METHOD:
In a non-reactive bowl, combine the shallots, herbs, and salt and pepper with the vinegar and allow the flavors to marry for 10 minutes, then whisk in the mustard if using.
Drizzle in a slow thin stream the pistachio oil, whisking vigorously the whole time. When the pistachio oil is gone, whisk in the olive oil as you did the pistachio until the dressing is emulsified.
Taste the dressing and adjust seasonings if needed, and if the dressing is thin or still quite sharp, whisk in more oil.
Yield: 1 cup
Source: Chef Andrew E Cohen
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