Chestnuts are in season between October and December. Many people use them in stuffing for the holiday dinner, but there are many other ways to use chestnuts. I was looking for a special salad dressing for Christmas and came up with this idea. It turned out to be pretty good. It’s nice and creamy. The sweetness from chestnuts matches well with the sourness of vinegar.
10 chestnuts, cooked and peeled
6 Tbsp extra-virgin olive oil
3 Tbsp white wine vinegar or champagne vinegar
1/2 cup non-dairy milk (I used almond milk)
1 tsp maple syrup or honey (not vegan)
- Mix everything in a blender.
- Infuse love and serve with your favorite salad!
Yield: 1 cup