Grapefruit-sesame vinaigrette ~

Sunday lunch

Grapefruit-sesame vinaigrette ~ 

Juice from one grapefruit, ruby red
2 T. champagne vinegar
1/2 tsp. dijon mustard
2 garlic cloves, minced
2 T. honey
1/2 tsp. toasted sesame oil
1/2 tsp. kosher salt
Pinch cayenne
4-5 T. olive oil

• In a small saucier, reduce the grapefruit juice to 2-3 T.
• In a mini-processor, blend the minced garlic, champagne vinegar, dijon mustard
• Add the honey, sesame oil, salt, cayenne.
• Slowly add the olive oil. 
• Easy peasy, especially tart.

A serene spiritual Sunday.

xoxo
Eskimo kisses.

Sundried tomato vinaigrette ~

I like our dressings to be on the tart side, with a hint of sweet...but always ending with the tart remaining on the tongue.  I also tend to use less olive oil in relation to vinegar.   I don't measure when I make dressing, but this time I did - so my children would have a reference of what we used on our salads.  :)  This was my lunch today....oh...light and subtle. 

Sundried tomato vinaigrette ~

6 sundried tomatoes (not from a jar)
1/4 c. spiced pear cider
1 garlic clove, minced
1 T. Dijon mustard
1 1/2 T. blackberry honey
1/2 tsp. kosher salt
Freshly ground pepper
2 T. champagne vinegar
1/3 c. olive oil
3 T. water

• In a small saucepan, heat the cider and tomatoes together, bringing to a simmer.  Reduce to a very low simmer, simmer for 15 minutes.
• Add the cider and tomatoes to a small food processor.  Add the garlic, mustard, honey, salt, black pepper and vinegar.  Process this until smooth.
• Add the olive oil and the 3 T. water.  Process again until smooth
• Adjust any season of salt or sweet that you might like.