This dressing includes fruit jam in it, hence the name. This is a dressing that goes on hearty salads or can be used as a sauce for chicken or pork chops.
INGREDIENTS:
2 tablespoons balsamic or sherry vinegar
6 tablespoons extra virgin olive oil
Salt and pepper to taste
2 teaspoons berry jam (blackberry, ollialieberry, etc)
A pinch of fresh minced thyme if you wish
METHOD:
Put the vinegar, salt and pepper, and herbs if you are using them, into a large non-reactive bowl. Whisk to dissolve the salt and let sit a couple minutes for flavors to meld.
Whisk in the jam to dissolve.
Whisking all the while, slowly stream in the oil until the dressing is thickened. This may not use all the oil.
Use immediately or store in the refrigerator.
Chef’s Notes and Tips:
To add depth to this dressing, especially if using as a sauce for pork or chicken, add 2 teaspoons of minced shallot to the vinegar with the salt and pepper. This dressing is excellent using apricot jam instead of the berry jam. Substitute apricot jam, and use a white balsamic vinegar, rice vinegar, or champagne vinegar. You could also use half apricot and half ginger jam and use this for a sauce on roasted chicken sprinkled with a little curry powder, or make lightly curried chicken/turkey meatballs and roast these in the oven. Have the sauce for dipping, and use these as a party food.
Yield: ~ ½ cup
Source: Chef Andrew E Cohen
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