This is a simple dressing where the jelly fills in for herbs and the sugar adds balance to the vinegar. Use this for the Caprese with a Twist salad or use it for pork chops or pan roasted chicken.
INGREDIENTS:
2 tablespoons Basil jelly 1 tablespoon rice vinegar Salt and pepper to taste Olive oil as needed
METHOD:
Put the jelly into a non-reactive bowl with the vinegar.
Add the salt and pepper, and then whisk the ingredients well to mix them.
Start to whisk in the oil in a steady stream, continuously whisking. Continue to add oil until you have a thick dressing that will coat the back of a spoon.
Add more of whatever you need to get balance. Sometimes, it need a little more jelly and oil.
Source: Chef Andrew E Cohen
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