1 - Yes, it is! The dressing is excellent as a stand-alone on a salad.
2 - Still very good, and note that the quantities listed make for loads of dressing, so that the dressing-to-salad ratio is not even. I made this for a group of 17 people, tripled the recipe, and had enough salad and about 2 recipes' worth of dressing left over!
Part 1 - Dark Chocolate Balsamic Vinaigrette
1/2 c balsamic vinegar
2 oz/57g 70% dark chocolate
3/4 c olive oil
Pinch of salt
1/8 t freshly ground black pepper
Part 2 - Salad
10 oz herb salad or spring mix
1/2 c chopped plain or spiced candied pecans
1/2 c crumbled chèvre cheese
Part 1 - Dark Chocolate Balsamic Vinaigrette
1/2 c balsamic vinegar
2 oz/57g 70% dark chocolate
3/4 c olive oil
Pinch of salt
1/8 t freshly ground black pepper
Part 2 - Salad
10 oz herb salad or spring mix
1/2 c chopped plain or spiced candied pecans
1/2 c crumbled chèvre cheese
- Prepare the dressing by combining the chocolate and balsamic in a small saucepan. Cook over very low heat for about 3 minutes, or until the chocolate has completely melted and the vinegar has reduced. Remove from heat and transfer to a medium bowl. Add the oil and whisk until completely combined. Season with salt and pepper and whisk to combine.
- Assemble the salads by arranging equal portions of greens on medium salad plates. Sprinkle with chopped pecans, then add the crumbled goat cheese. Lightly drizzle each salad with dressing (about 1-1 1/2 teaspoons per plate; try not to overdress!), top with more freshly ground pepper if desired, and enjoy!
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