This light dressing is perfect over fruit or vegetable salads. Keep any leftovers refrigerated.
1⁄4 cup fresh apricot purée
1⁄4 cup sherry vinegar
3 tablespoons olive oil
2 tablespoons minced fresh basil leaves
1⁄2 teaspoon salt
1⁄2 teaspoon white pepper
1⁄2 teaspoon Dijon mustard
In a small bowl, whisk together all ingredients. Cover and refrigerate 20 minutes prior to serving.
Vinaigrettes are made by whisking vinegar and oil together. To keep them lighter, use more vinegar than oil. Adding a bit of mustard or even egg yolk to the mix will keep the ingredients from separating. Most dressings with fresh herbs will keep in the refrigerator for up to 3 days.