Savory Apricot Dressing

Last year in a little bookshop in Ashland, Oregon, I bought this calendar for 2012:

Obviously, this calendar and I were perfect for each other. Every month spotlights a different food, how to grow it, and offers several recipes using that food. This month, July, focuses on the first stone fruit to ripen each summer: apricots.

The author shared several great sounding ideas for using apricots, including one for a Savory Apricot Dressing. Usually I stick with my trusty and reliable vinaigrette dressing, but lately I've been a little burnt out on that standby. I even bought some store-bought dressing in a fit of boredom one day. Expanding my salad dressing repertoire struck me as an excellent idea.

And what a dressing it was! A golden color with specks of basil from my garden, the surprisingly creamy dressing had a great balance of sweet/tangy/savory and I happily used it on salads for several days in a row. It is the kind of condiment so tasty that you use it as an excuse to eat more vegetables- always a good thing as far as I'm concerned.

Savory Apricot Dressing

1/2 c. fruity olive oil

1/4 c. rice or cider vinegar

1/2 c. chopped ripe apricots

1/4 c. shredded basil

1 clove garlic, chopped

2 tsp. maple syrup or honey

1 tsp nutritional yeast (optional)

1/2 tsp. sea salt

1/4 tsp. smoked paprika

In a blender or food processor, combine all ingredients and puree until fairly smooth. Makes about 1 1/4 cups. Refrigerate leftovers in a tightly sealed jar for up to 3 days.