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 machines 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"
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|Serving Size: 1 Serving (366g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2753 (96%)|
|Amt Per Serving||% DV|
|Total Fat 305.9g||408 %|
|Saturated Fat 47.8g||239 %|
|Monounsaturated Fat 131.3g|
|Polyunsanturated Fat 112.6g|
|Cholesterol 0mg||0 %|
|Sodium 10.1mg||0 %|
|Potassium 385.7mg||10 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 27g|
|Protein 13.2g||19 %|
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Calories per serving: 2871
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