Easy // 20 mins // 1 1/2 Quarts Dressing

There’s a whole lotta Umami going on in this very satisfying sauce & dressing.  It comes together in minutes, but you’ll be licking your plates and thinking of new ways to use it.  I suggest a jewel-toned purple potato & red onion salad next!

Power Blender
Small Covered Saucepa 

Harvest Ingredients
1 Large Red Onion, rough chop
3 Small Peaches, rough chop
1 1/2 Cups Blueberries
(Opt) 1 Medium Tomato, rough chop
Apples, Peaches, Pears, Carrots, Romaine
Red Onions, Cucumber, Potatoes, Tomatoes, Blueberries, Cantaloupe

Other Ingredients
1/3 Cup EVOO
1/2 Tsp Black Pepper
3 Whole Cloves
1/2 Tsp Coriander Seeds
1 Tsp Sea Salt
1 1/2 Cup Water, divided use
1/3 Cup Balsamic Vinegar
(Opt) Favorite Fresh Herbs, Basil, Oregano, Thyme

Step 1: Put a few potatoes in a small saucepan w/ water to cover & a good pinch of salt.  Cover & set over medium high heat.  When the water boils, set a timer for 10 mins.  Remove from heat & let sit until you’re ready to use them in your salad.  They are good warm or room temp.  Meanwhile, heat the oil in a skillet w/ the chopped red onion, black pepper, cloves & coriander seeds.  Med high sauté for 7 mins. 

Step 2: Add diced peaches & salt & sauté for 2 mins more.  Add in the blueberries & 1/2 cup water & sauté for another 2 mins.  Remove from heat & stir in the diced tomato if using.  Cool slightly then blend w/ the balsamic vinegar.  Pour into a 2 quart container.  Add 1 cup water to the blender jar & wiz to rinse out the jar.  Stir that flavored water into the dressing. 

Step 3: Cut the fruits & vegetables into attractive bite sized shapes & sizes.  Slice or dice the cooked potato.  Compose your salads on the plates.  I dress the romaine in advance, but not the other ingredients.  Drizzle more dressing over the completed compositions.  Set out everything buffet style & let the family create pretty plates.  Garnish w/ fresh herbs.

Fun Fact: The flavors of peach blueberry & balsamic are so unctuous that this dressing would make a wide range of superb entrée style salads.  It pairs well w/ sweet shellfish like wild caught crabs & lobster, would be superb w/ organic chicken or as a glaze for Bison.  Use a quality regular Balsamic, not the long aged ones.