I've made this dressing based on one from Greg Malouf's cookbook loads of times now. It's great with duck too. Simply warmed honey with crushed cardamon, a little orange blossom water, salt and black pepper, a dash of dry sherry. It's a beautiful dressing/sauce/whatever and goes really well when pears are added to the mix and cooked until just soft. Serve at room temperature. Mint, basil (purple in this case), toasted pistachios or walnuts and labnah or thick greek yoghurt. A light delicious and elegant starter.
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