INGREDIENTS

INSTRUCTIONS

In a nonreactive bowl, place vinegar and raisins and let stand overnight,
to soften raisins slightly. In the morning, toast sesame seeds: in a small,
heavy skillet, toast the sesame seeds over medium heat, stirring the seeds
often and shaking the pan, until they begin to pop, turn golden brown, and
give off a pleasant fragrance. This should take 2 to 4 minutes. Transfer
toasted seeds, and soaked raisins and vinegar, to the workbowl of a food
processor. Add honey and salt. Buzz until raisins and seeds are chopped to
a smooth, chunky paste, pulsing if needed and perhaps scraping down bowl
sides a time or two. Put machine's feedertube in place (assuming the tube
has a small hole in the bottom). With machine running, pour both oils
gradually into the tube, allowing oil to drizzle down into the machine. The
oil will emulsify in the raisin mixture. Continue until all oil has been
incorporated and dressing is smooth. Yield: about 1 3/4 cups, more than is
needed for this salad.
Posted to MC-Recipe Digest V1 #341
Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9337
From: "Ed Bauman" <BIRCHCREEK@msn.com>
Date: Thu, 12 Dec 96 19:36:32 UT

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