This is a lovely salad dressing, but it will not last you as long as commercial salad dressings. Make only as much as you can use within a couple of weeks. I used flat leaf parsley but a different herb or a little minced shallot will change the look as well as the flavour of this dressing. It might be tempting to just throw everything in the blender, but it will give you a very different result. Whisk it together by hand, using a small balloon whisk and add the chopped herb at the end. It is a good idea to put it in the fridge for a night so the flavours can blend. Keep it refrigerated and shake it up before use.
APRICOT VINAIGRETTE DRESSING
1/2 cup extra virgin olive oil
1/2 cup apricot jam
4 Tbsp white wine vinegar
2 sprigs of fresh flat leaf parsley
2 sprinkling of salt
• Measure the olive oil into a medium sized bowl.
• Add the apricot jam next. The jam will easily slide out of the measuring cup after the olive oil.
• Add the white wine vinegar.
• Using a balloon whisk, whisk the mixture for a couple of minutes.
• Next, chop the flat leaf parsley and sprinkle it with salt.
• Chop some more. The salt will help you chop it up very fine.
• Add to the apricot mixture and whisk to combine.
• Using a funnel, pour the dressing into a salad dressing decanter.
• Chill overnight to blend the flavours, but essentially the dressing is ready to use.
1/2 cup apricot jam
4 Tbsp white wine vinegar
2 sprigs of fresh flat leaf parsley
2 sprinkling of salt
• Measure the olive oil into a medium sized bowl.
• Add the apricot jam next. The jam will easily slide out of the measuring cup after the olive oil.
• Add the white wine vinegar.
• Using a balloon whisk, whisk the mixture for a couple of minutes.
• Next, chop the flat leaf parsley and sprinkle it with salt.
• Chop some more. The salt will help you chop it up very fine.
• Add to the apricot mixture and whisk to combine.
• Using a funnel, pour the dressing into a salad dressing decanter.
• Chill overnight to blend the flavours, but essentially the dressing is ready to use.
