Kiwi and Citrus Dressing

Makes about 1 3/4 cups

Kiwi fruit and satsuma oranges are at their peak season in December. They are loaded with natural sugar balanced with the right amount of acid to make a tart dressing that is creamy and delicious drizzled over hearts of romaine, red oak leaf, or butter lettuce. From The Whole Foods Market Cookbook

Ingredients

1 tablespoon olive oil
1/2 medium sweet onion, chopped
2 cloves garlic, finely chopped
2 kiwis, peeled and halved
1/2 cup extra virgin olive oil
2 satsuma or clementine oranges, halved and juiced
1/4 cup balsamic vinegar
1/2 teaspoon sea salt

Method

Heat 1 tablespoon olive oil in a small sauté pan over moderate heat and cook the onion and garlic for 3 minutes, until tender and lightly browned. Transfer to the bowl of a food processor or a blender. Add the kiwi pulp and purée until smooth. With the processor running, gradually add the extra virgin olive oil to form a smooth and creamy emulsion. Add the juice, balsamic vinegar and salt. Pulse to combine. Taste and adjust seasoning before serving.

Nutrition

Per serving (1/8 cup): 100 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0g protein, 4g total carbohydrate (1g dietary fiber, 3g sugar), 0mg cholesterol, 85mg sodium

http://wholefoodsmarket.com/recipes/616