Marmalade & Greens - A Creamy Salad Dressing of Citrus and Honey

Pear Lemon Sage White Pepper Marmalade, Bosc Pear Bearss Lime Vanilla Marmalade as well as Grapefruit Lime Marmalade are all great flavors for making this salad dressing.

This yogurt vinaigrette is sweet, lemony, and satisfying.

Use this to dress salads filled with hefty greens. Bitter leaves like radicchio, endive and escarole are especially satisfying but cabbage, romaine, kale and even roasted broccoli are luscious tossed with this dressing.

Zest and juice of 1 large lemon

1 Tablespoon diced shallot

3/4 teaspoon kosher salt

2 T Bosc Pear Bearss Lime Vanilla Marmalade

1/4 cup yogurt (the tangier the yogurt, the better) or sour cream

1/4 t freshly crushed black pepper

1/4 cup olive oil (preferably a peppery tasting varietal)

In a small bowl, cover the diced shallot with salt and lemon juice+zest. Let sit, macerating, for 2 minutes. Add all ingredients except olive oil into a food processor or blender and process until smooth. Slowly drizzle in olive oil. Makes enough dressing for a salad serving 5-6 hungry people.

I love toasted seeds on top of my greens, like a mixture of poppy, sesame and sunflower seeds warmed (in batches, separately from each other since they toast up at different speeds) in a skillet on the stove until the seeds hiss and pop. You can do this with flaked coconut too, adding it to the seeds and scattering the mix atop your composed veggies.