Salad Dressing
1 tamarillo
1 teaspoons Dijon mustard
1 1⁄2 teaspoons sugar
Black pepper
2 tablespoons red wine vinegar
3 tablespoons New Zealand extra virgin olive oil
Preparation time: 10 minutes
This sweetsour dressing can be used on robust salad greens, grains or even on fried fish. It keeps well in the fridge, just let it come to room temperature before using.
Put the tamarillo in a heatproof bowl and cover with boiling water.
Let stand for two minutes, then drain and peel off the skin.
Chop into small dice and put in a lidded glass jar.
Add the mustard, sugar, a few grinds of black pepper and vinegar and stir or shake vigorously.
Add the oil and stir or shake again until emulsified.
Taste for seasoning and add more salt, oil or vinegar as necessary it should be slightly sharp.
Use immediately or cover and store in the fridge.