This makes a great cole slaw dressing as well.

This lively dressing will enhance a plate of your best Summer heirlooms!

I had some nectarines that didn't taste that great, so I tried this method. Recipe by Kentarou

Whenever I make salad dressing, I always whisk/mix all but the oil, making sure all the salt and sugar are dissolved so I can taste and adjust the seasoning better. Oil tends to coat your buds, and it's harder to detect the level of seasoning.Also, for those who don't cook with kosher salt, kosher salt is not a 1 for 1 sub with table salt, which is a little more salty and bitter. If a recipe uses kosher salt, I would start off with about 80% of the recommended amount if subbing with table salt and then adjust from there.

The kiwi is used in the marinade as a natural tenderizer!

Giving your dish the dressing it deserves is the key to success. You may have the best ingredients, but if you pick the wrong dressing, not even your dog will want the leftovers. This vinaigrette will help you bring your dishes to the next level!

When you make compote, make jelly using leftover syrup. For 4 gelatin cups. Recipe by Shinamoro-rus

I used peach compote I made.Gel dessert is powdered setting agent for making mousse. You can get a very smooth result with it. If you use powdered gelatin you will get a little stiff texture. The sweetness of the jelly is decided with how reduced the compote is. Add more sugar if necessary. Recipe by Pu-kosan

Very versatile dressing. Great for marinating meats, for salads, steamed then chilled veggies, pasta salads, spinach salad...