2tbspdate paste (link in Chef’s Notes, or sweetener of choice)
2tspdijon mustard
½tspfresh tarragon leaves
1tbsplemon juice (preferably freshly squeezed)
salt (optional, to taste)
ground black pepper (optional, to taste)
Directions
1
Using a blender or immersion blender and deep cup or jar, puree all ingredients until smooth.
2
Taste, and adjust seasonings if desired, with additional sweetener or vinegar (see note), or salt/pepper.
3
For a smoother texture, strain the dressing through a fine sieve.
4
Serve, and store remaining dressing in an airtight jar in the fridge for up to a week.
Chef's Notes
Toast the nuts Toasted nuts have a little more flavor. You can toast them in a small stovetop pan on medium heat for 3–4 minutes, tossing frequently until fragrant. If using pre-toasted walnuts, check to see if they are salted. If they are, you will want to omit (or significantly reduce) the salt called for in the recipe.
Sugar-free Use date paste in place of maple syrup.
Serving Ideas Try on a simple salad of mixed greens with cucumber and avocado or a fall salad with beets and carrots.
Use as a sauce on a grain bowl with cooked quinoa and black beans, along with fresh vegetables and avocado!
Ingredients
1cupblueberries (fresh or frozen)
¼cupwater
⅓cupraw walnuts (chopped)
2tbspbalsamic vinegar
2tbspdate paste (link in Chef’s Notes, or sweetener of choice)
2tspdijon mustard
½tspfresh tarragon leaves
1tbsplemon juice (preferably freshly squeezed)
salt (optional, to taste)
ground black pepper (optional, to taste)
Directions
1
Using a blender or immersion blender and deep cup or jar, puree all ingredients until smooth.
2
Taste, and adjust seasonings if desired, with additional sweetener or vinegar (see note), or salt/pepper.
3
For a smoother texture, strain the dressing through a fine sieve.
4
Serve, and store remaining dressing in an airtight jar in the fridge for up to a week.
