JeanMarie Brownson: Cannova’s, you had me at farro, gruyere and toasted pistachio
1/4 cup apple cider vinegar, preferably unfiltered
3 tablespoons each: extra virgin olive oil, vegetable oil
1 teaspoon agave syrup or light honey
1/2 teaspoon Dijon mustard
1/4 teaspoon each: salt, freshly ground black pepper
1. Mix everything well in a jar with a tight-fitting lid. Store up to 24 hours at room temperature or refrigerate for several days.
(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)
©2023 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
