Chesa Dressing
This recipe comes from Sharleen Hyde, gourmet chef at the Lake Rotorora Lodge, a top-notch fly-fishing resort in New Zealand.
The banana adds a subtle taste, obvious to only the discriminating palate. This dressing is like a fruity version of honey mustard that gets its smooth creamy texture from the fruit.
Ingredients
1 small banana
1/2 cup honey
1/4 cup dijon mustard
1/4 cup water
1 1/2 tablespoons white vinegar
2 to 3 tablespoons fresh lemon juice
1 tablespoon worcestershire sauce
1/2 cup vegetable oil
salt and pepper to taste
Instructions
Place all ingredients in a blender and process until smooth and creamy.