Puree garlic with salt; whisk in vinegar, mustard, and jam. Whisk in oil slowly until all ingredients are held in suspension. Refrigerate.
Easy to make in Cuisinart mini chop.
I used this on a salad of field greens, orange segments, avocado, blackberries and sliced chicken!
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|Serving Size: 1 Serving (42g)|
|Recipe Makes: 8|
|Calories from Fat: 246 (94%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||36 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 19.9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 0mg||0 %|
|Sodium 87.9mg||3 %|
|Potassium 44.4mg||1 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.8g|
|Protein 0.7g||1 %|
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Calories per serving: 261
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