WWW.CITISCAPES.COM | 117 Sesame-Raisin Vinaigrette INGREDIENTS: u ½ cup cider vinegar u ¼ cup agave syrup or honey u 1/3 cup dark raisins, preferably Manuka u ¼ cup toasted sesame seeds u ½ teaspoon fine sea salt u ¾ cup peanut oil u ¼ cup toasted sesame oil TECHNIQUE: Note: Must be prepared in a food processor. Make sure toasted sesame oil is nice and fresh; if it has been sitting on the shelf, it is likely rancid and should not be used. Place all ingredients except the oils in the processor, and buzz until the raisins are pureed to a dark, evil-looking paste. Then, with the machine running, gradually drizzle in the oils until the whole is emulsified. Taste for salt and sweetness, possibly adding a bit more agave or salt. TO TOAST SESAME SEEDS: In a small heavy skillet, watching constantly, toast the sesame seeds over medium heat until they begin to pop, are golden-brown, and give off fragrance. Shake the pan and stir as they toast; they burn if left unattended. Toasting should take 2 to 4 minutes, max. The dressing can be made up to a week in advance; the vegetables can be prepped as noted in recipe. But don’t assemble the salad until just before serving. Crescent says that this dish was a regular on the Thanksgiving menu back when she and her late husband owned Dairy Hollow House Inn – a country inn and restaurant that brought “nouveau’zarks” to the Eureka Springs area back in the late ‘80s. gearheadoutfitters.com Fayetteville | Bentonville | Rogers