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This dressing is so outrageously delicious, my three-year-old grandson ate it by the spoonful. I have to admit that I did too, even sans salad. My guests enjoyed dipping their challah into it. Move over techina — there’s a new dip in town! The flavor combo is totally over the top, and you’re going to love it.
1 full tablespoon Tuscanini Balsamic Vinegar
1 tablespoon extra virgin olive oil
2 tablespoons silan (natural date honey) such as Heaven & Earth Date Syrup
1 tablespoon honey
1/3 cup natural almond butter (unsalted) such as Gefen Almond Butter
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 small clove garlic or 1 cube Gefen Frozen Garlic
3 tablespoons water (approximately)
Place all ingredients into the bowl of a blender or food processor. Blend until smooth, adding water one tablespoon at a time until desired consistency is reached. Taste and adjust seasoning if necessary.
Yields approximately 1 cup dressing
Food and Prop Styling by Renee Muller Photography by Chavi Feldman
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