Molasses Honey Vinaigrette is amazing over sautéed bitter greens, sweet potato salad, and lettuces. You will want to eat it on chicken, too.
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 Sautéed 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. They are the same greens you pay $5 a box for at the grocery store.
What You Need
Molasses Honey Vinaigrette Recipe
Molasses Honey Vinaigrette
Sweet and tangy vinaigrette with a little bite
- 1 tablespoon molasses
- 1 tablespoon honey
- 3 tablespoons sherry vinegar
- 1/2 teaspoon sea salt
- 1 small shallot (minced, or substitute 1 clove garlic, minced)
- 2 tablespoons toasted chopped pecans (optional)
- 1 teaspoon white pepper
- 1/2 cup extra-virgin olive oil
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.
Hint: When mincing shallots, you can peel them, cut them in half and use a garlic press to get them just the right size.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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