dressings

Here are a few dressing recipes that I have made at various restaurants where I have worked. All of the dressings are easy to make and require few "specialty" ingredients. At work I would just make these by eye most of the time. I am sure they are good.... we wrote them on the plane ride back to Raleigh so all the measurements are from memory.
Enjoy.

all salads should be seasoned with freshly ground salt and pepper.
all herbs should be fresh.
all dressings should be tossed.
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Cranberry Vinagrette
2 oz red wine vinegar
2 oz cranberry juice
2 oz craisins
1 tsp dijon
1/2 tsp sugar
5 oz olive oil

puree in blender, slowly add olive oil.
recommended with cashews, blue cheese and craisins.

Blue Cheese a la Pork
2 tbs minced red onion
1/4 c blue cheese crumbled
2 oz white wine vinegar
pinch of thyme
5 oz extra virigin olive oil

whisk

Country Captain Roasted Garlic Buttermilk Dressing
1 bulb roasted garlic
1 tsp fresh ground black pepper
2 oz white wine vinegar
1 tsp dijon
4 oz buttermilk
4 oz vegetable oil (more or less based on consistency)

puree in blender, slowly add oil until slightly thick.
you are looking for a consitency like common ranch dressing.

Garden Dressing
3 tbs parsley
2 tbs oregano
1 tbs mint
1 tbs basil
1 tsp thyme
1 small clove minced garlic
1/2 shallot minced
1 tsp dijon
2 oz buttermilk
6 oz olive oil

chop in food processor until minced while adding olive oil.
when preparing the salad, squeeze lemon juice on top and toss.
add the lemon at the very end, as it will discolor the dressing.

Sesame Orange Dressing
1 cup orange juice reduced to 1/4 cup (until syrupy)
1 tbs toasted sesame seeds
1 shallot minced
1 1/2 tsp soy sauce
1/2 tsp sesame oil
1 cup olive oil

whisk

Lemon Parmesan Dressing
juice from 1 lemon
1 pinch microplaned lemon peel
1 clove minced garlic
2 tbs finely grated parmesan
5 oz olive oil

whisk

Sherry Vinagrette
1 shallot diced
1 tbs thyme leaves roughly chopped
2 oz sherry vinager
4 oz olive oil

whisk
good on oysters, blanced potatos, or green beans

Honey Mustard
2 tbs dijon
1 tbs honey
1 egg yolk
1 oz white wine vinager
6 oz vegetable oil

blend in food processor and slowly add oil until it emulsifies