Warm Salad Dressing
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 tablespoon oil (sunflower oil)
- 8 tablespoon balsamic vinegar
- 0.5 bag ½ almond (sliver)
- 1 clove garlic
- 2 tablespoon honey
- 1 tablespoon mustard
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat sunflower oil in a pan, add the almond slivers and roast until golden brown. Squeeze in the garlic clove. Take the pan off the heat briefly, deglaze with balsamic vinegar.
- (Be sure to take your head to the side, because the rising steam of vinegar will take your breath away for a short time)
- Then stir in the honey and mustard, add salt and pepper and keep the sauce warm on a very low heat.
- If the sauce cools down too much, it becomes relatively creamy, you just have to try it emotionally.
- Arrange different salads - also mixed - on the plate, the best is lamb`s lettuce, rocket or Frissee, spread the salad dressing over the salad and eat right away, because the salad collapses relatively quickly due to the warm sauce.
- In terms of quantity, the recipe doesn`t make a lot of sauce, but it is relatively concentrated and tastes AWESOME !!!!
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