Okay, so I didn’t exactly start the New Year on a healthy note with last week’s recipe for Hard Apple Cider Crisp. But, in support of the many who have committed to making nutritious choices for the foreseeable future, this one’s for you: Satsuma and White Wine Dressing. This dressing is light, citrusy and mildly sweet, with an added kick of garlic for flavor. I used Barnard Griffin’s 2012 Columbia Valley Pinot Gris and found the pineapple and nectarine notes in this varietal further enhanced the fruity flavor of the simple and delicious dressing. Toss with a green salad (goes great with red onion, avocado, tomatoes, and Parmesan cheese) or use it as a marinade on chicken.
Ingredients:
⅓ cup Barnard Griffin 2012 Columbia Valley Pinot Gris
⅔ cup good olive oil
½ satsuma juice, plus grated rind of 1 satsuma
2 tablespoons honey
2 tablespoons balsamic vinegar
2 cloves of garlic, minced and lightly sautèed
½ teaspoon pepper
1 teaspoon kosher salt
In a saucepan, lightly sautè garlic until golden brown. While garlic is busy sautèeing, grate satsuma rind.
Combine all ingredients in a large bowl. Using an immersion blender (you can also perform this step using a food processor, or if you don’t have either, some vigorous shaking—about five minutes—should do the trick), combine ingredients until all are emulsified and the oil does not separate from rest of the dressing.
Strain the dressing into a container, leaving garlic behind.
The recipe makes about 1 ½ cups of dressing. Shake dressing well before serving, and because the dressing is made with all natural ingredients, shelf life is about one to two weeks.
