Whole grain mustard vinaigrette
2 tablespoons grain mustard
1 teaspoon fruit jam (apricot, plum, etc.)
1/2 cup Supreme Date Vinegar
1 cup sunflower, safflower, or olive oil
1 pinch salt
Place the mustard, jam, and salt into a bowl. Mix adding the vinegar gradually until theÂ consistency becomes liquid. Finally, add the oil and mix well. Goes great with salads or hor d’oeuvres.
Tangy salad dressing
1/2 cup olive oil
2 teaspoons Supreme Date Vinegar
1 teaspoon gourmet mustard
2 tablespoons chives
1 tablespoon of diced red onions
1/2 teaspoon salt (or to taste)
a few drops of Tabasco or other hot sauce
Pour olive oil into a bowl followed by the vinegar. Add in the mustard, chives, red onions, and salt and mix thoroughly. Finally add drops of hot sauce to taste.
6 large onions
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon Supreme Date Vinegar
Peel and slice (do not dice) onions and sautÃ© in the olive oil over low heat, turning regularly for several minutes. Add the honey and vinegar and stir gently for 20 minutes until a caramel color is reached. Serve immediately or pour hot into glass jars or containers for refrigeration. Wait until cool to refrigerate.
Labneh Appetizer With Date Vinegar
(Reprinted with permission of Ronit Treatman the Philadelphia Jewish Voice)
1 1/2 cup labneh or Greek yogurt
1 tablespoonÂ extra virgin olive oil
1 tablespoon Supreme Date vinegar
Pour the labneh or yogurt into your serving bowl. Trickle the extra virgin olive oil over the labneh. Drizzle the natural date vinegar over the labneh.
Serve with hot pita and an assortment of cured olives.