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Sauces & Seasonings
Chef Tom Fraker
1 tablespoon Extra Virgin Olive Oil
2 Shallots, sliced thin
1 cup Fresh Passion Fruit Pulp (about 6 Passion Fruit)
1 tablespoon Balsamic Vinegar
3 tablespoons Organic Blue Agave Syrup
Freshly Ground Black Pepper
In a small pan, heat the olive oil and caramelize the shallots. Let cool slightly.
In a blender, place all the ingredients, cover and blend until smooth.
Use as a salad dressing or marinade. Refrigerate when not using.
This makes a great potato salad dressing as well.
