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¼ cup balsamic vinegar

1 tbsp honey

1 tbsp Dijon mustard

2 cloves garlic

¼ cup sage leaves

½ cup basil leaves

Scant ⅔ cup olive oil

¼ tsp fine sea salt

½ tsp freshly ground black pepper

In a blender, combine the vinegar, honey, mustard, garlic, sage and basil. Process on medium-high speed until smooth and wellcombin­ed, 20 to 30 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.

With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds. Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerat­e until ready to use.

This dressing will keep, refrigerat­ed, for up to 3 days.

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