Chocolate Balsamic Dressing

  • 2 ounces sweetened chocolate, melted
  • 2 ounces balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1 ounce pasteurized egg yolk
  • ¼ teaspoon thyme
  • ¼ teaspoon basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups sunflower oil

 

Melt chocolate on low induction burner setting, or use double boiler method. Let cool 2 minutes.

In an electric mixer bowl, combine warm chocolate, balsamic vinegar, Dijon, honey, egg yolk and seasonings, and beat on medium-high for one minute.

Reduce mixing speed to medium and add a very small amount of oil (4-5 drops). Allow to mix 15 seconds. Add another small dose of oil (4-5 drops) and allow to mix another 15 seconds.

Add remaining oil in a slow pour while mixer runs at medium speed until all oil is used. Serve over mixed greens or fresh micro green medley. Refrigerate after use. Product storage will depend on the expiration date of the pasteurized egg yolk product.

Makes approx. 2 cups enough for 8-10 full salads

tomato-1074615_1920

 

One Comment Add yours

  1. This is so intriguing! 🍫

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s