Tuesday, October 27, 2020

SweetTart Drizzle #Sponsored

This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

I am not big on eating candy. But if I had to pick one, I'd choose SweetTarts every time. I love the tartness that makes my mouth pucker with a kiss of sweetness at the end. 

I feel the same way about salad dressings or any kind of drizzle. This is one that I've been making for years...with whatever vinegar I happen to have in the house. But my recent collaboration with The Quail & Olive* has given me an army of delicious vinegars with which to play. 

For this version, I opted for the earthy sweetness of the Star Anise Vanilla Bean Balsamic and the crisp tartness of the Winter Ambrosia vinegar. Also, I change the herbs based on whatever is on my counter at the time. Yesterday, I had dill. During the summer, I add in basil most of the time.

Ingredients makes approximately 1/2 cup

  • 1 small shallot, peeled and chopped
  • 1 Tablespoon honey or maple syrup
  • 2 Tablespoons vinegar (I used 1 Tablespoon Star Anise Vanilla Bean Balsamic and 1 Tablespoon Winter Ambrosia vinegar)
  • 4 Tablespoons olive oil (I used the Doctor's Blend)
  • 1/3 cup fresh dill, roughly chopped
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • Also needed: lidded mason jar


Place all of the ingredients in a mason jar. Cover and shake to emulsify. 

Serving suggestions: I use this almost weekly on grilled or plancha'd veggies. Last night I had mushrooms and roasted delicata squash and potatoes. The SweetTart Drizzle was delicious on all of it! The boys spooned it over their roasted chicken, too.

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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

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