Molasses Honey Vinaigrette is amazing over sauteed bitter greens, sweet potato salad, or lettuce. You will also want to eat it on chicken.
Molasses Honey Vinaigrette is so good on greens.
This Molasses Vinaigrette is terrific over a warm Sweet Potato, Onion and Pecan Salad. It comes from Vinaigrettes and Other Dressings by Michele Anna Jordan, and it is gluten free and vegan. She suggests also putting it over collard greens cooked with ham hocks. I think it would be good over a bitter greens salad, too.
Don and I had it over Sauteed Bitter Greens and it was amazing. I just went out to my garden, dug up all the dandelions and purslane, cleaned it well, steamed it, and then sautéed with a little onion, finishing with a bit of Molasses Honey Vinaigrette. Oh my! Do you ever do that? Just go into your yard and dig up weeds to eat? Really.
What You Need
This recipe is so simple all you need is a 2-cup measuring cup, measuring spoons, a whisk, a small knife, and a garlic mincer. Get a nice cruet to serve the dressing.
Molasses Honey Vinaigrette Recipe
Author: Recipe Idea Shop
Ingredients
- 1 tablespoon molasses
- 1 tablespoon honey
- 3 tablespoons sherry vinegar
- ½ teaspoon sea salt
- 1 small shallot (minced, or substitute 1 clove garlic, minced)
- 2 tablespoons toasted chopped pecans (optional)
- 1 teaspoon white pepper
- ½ cup extra-virgin olive oil
Instructions
- Put the molasses and honey in a small bowl and microwave for 30 seconds. Then whisk to combine.
- Add the vinegar, salt, shallot, pecans and pepper and whisk to combine.
- Add the olive oil and whisk.
- Taste and adjust sweetness as desired.
- Use immediately or store at room temperature for up to three days.
- Makes about 1 cup.
Nutrition (may vary depending on ingredients and amounts used)
Notes
You May Also Like These Recipes
- Caesar Salad Dressing
- Simple Balsamic Vinaigrette Dressing
- Balsamic Vinaigrette
