It has been a while since I have done a savory Chocolate Monday and since I have a dessert coming tomorrow with the #ProgressiveEats team, I thought it would be fun to switch things up a little. I am always on the hunt for fun, new chocolate recipes and found this great idea for a chocolate vinaigrette – how cool is that!
Before you completely dismiss this, give it a go. Chocolate is naturally savory and quite bitter before they add a lot of sugar to it. It balances the vinegar and oil, and a touch of honey takes the edge off both the bitter and sour notes. I love this idea … combining melted chocolate with balsamic and olive oil for a wonderful, unusual take on the normal salad dressing.
This is one time you don’t want to be too stingy with the salt. Did you know that salt helps control bitterness? I whisked the dressing ingredients together and The Artist and I both tasted it and the flavor was a little “off”. A touch more balsamic and a good shake of salt and it was perfect.
Melted chocolate; whisking the dressing; sultry chocolate vinaigrette
With both balsamic and chocolate in the dressing, it is a deep, rich brown color. It you choose to toss the salad like I did, the fruits will take on a deeper color. If you want the fruits to hold their natural pale colors, just drizzle the dressing over the top of the individual servings and let people toss their own.
The Artist and I both loved this although having the flavor of chocolate with green lettuce was a bit surprising at first. The dressing was beautiful with the pears and apples and we both agreed that the dressing would be great on a fruit salad too. Then we got creative and the ideas just flowed like liquid chocolate (sorry, I couldn’t resist, LOL).
It would be such fun to serve this sauce over roasted or poached pears. Wouldn’t it be great if they were red wine poached! Mmmm, my mouth is watering. And while we’re talking about dessert, I think it would also be outstanding with vanilla gelato. Kind of a sweet/savory chocolate syrup! Not unlike the idea of salted caramel, sometimes pairing opposites boosts both flavors.
The Artist wrapped up the leftover dressing and we will be trying out the gelato idea in the next few days. I can’t wait! 🙂
If you were having an all-chocolate dinner (with chocolate in each dish) this would be a great addition. And if you have any chocoholic friends and family, give them the treat of a lifetime with chocolate in the salad course!
Happy Chocolate Monday and I hope you are having fun getting ready for Thanksgiving! 
Gluten-Free Tips:
Some chocolate chips can contain gluten and of course dairy. Contact the manufacturer with any questions.
Kitchen Skill: Toasting Nuts
There are two methods to toasting nuts, in a dry pan on the stove or in the oven. I use both techniques, but I think the nuts roasted in the oven have a little more flavor and more even browning. With both techniques, you must keep a very close eye on them so they don’t burn! Stirring regularly or shaking the pan helps keep the nuts moving, reducing the chances of scorching.
- Vinaigrette
- 2 oz semisweet chocolate, chopped finely
- 3 tbsp organic olive oil
- 3 tbsp aged balsamic vinegar (plus more if needed)
- 1 to 2 tsp honey, to taste
- Kosher or sea salt and freshly ground black pepper, to taste
- Salad
- 6 to 8 oz hearts of romaine lettuce, chopped, rinsed and spun dry
- 1 cup fresh watercress or baby arugula, rinsed very well and spun dry
- 2 red pears, stem and core removed, thinly sliced
- 1 large sweet red apple, quartered, cored, and thinly sliced
- 3/4 cup chopped toasted walnuts or pecans
- Kosher or sea salt and freshly ground black pepper, to taste
- Make the Vinaigrette: Place the chocolate in a medium heatproof bowl. Microwave until melted (chunks will appear solid but melted in the center). Whisk until smooth. Add the oil and whisk until smooth. Add the vinegar, honey, salt and pepper. Whisk briskly until emulsified. Taste and adjust seasonings. Stir occasionally as you assemble the salad.
- Assemble the Salad: In a large bowl, combine the lettuce, watercress, pears, apples, and walnuts. Toss together. Season lightly with salt and pepper, tossing again. Divide evenly between 4 salad plates or bowls. Whisk the dressing and drizzle lightly over each plate. You can also add the dressing to the big bowl and dress all the greens and fruit before plating. Pass additional dressing at the table.
- Yield: about 4 servings
Create a New Tradition Today!
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Thank You!
Nancy Buchanan
This is brilliant!! Makes me think of a Mole sauce – cannot wait to try it!!