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In my fruit-forward chayote salad, I substitute citrusy ponzu for a part of the soy sauce, fresh lemon juice for vinegar, and Korean honey-citron tea concentrate (a sweet, syrupy liquid) for sugar
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In the second half hour, we turn the oven up, slather on the Buffalo sauce buttery, tangy, and full of spice and let the crispy-crusty exterior develop, just like it would in a deep fryer

This gown, in a soft blush hue, is designed to enchant and leave a lasting impression

Before the dressing I drizzled pomegranate molasses over the endive

Notes Freezing Instructions: For longer storage, you can freeze this salad dressing for up to 3 months
