impeccably dressed

I remember when I was younger (waaayy younger!), going out for New Year's Eve was like going to the prom.  A bunch of friends from school would plan months in advance on where we'd go, then on New Year's Eve, go to the salon to get all primed and prepped, and go dancing out on the town.  What glorious and carefree we all were!

Funnily enough, no matter what the cold temperature was, I guess we were warm enough in spirit to wear our little fancy black dresses.  To brave the cold (and ice) in high heels, and dance.  Now as an adult, I shudder at the thought of going out in anything less than long johns, jeans, turtlenecks and heavy sweaters anytime between, oh, say December to March.  

It brings back memories when I watch teenaged daughters of our friends, who are now dressing up to go dancing out on the town. The phrases that our own parents used to say to us ("that dress is too short",  "you're NOT stepping out of this house in that") have all of a sudden been repeated, years later.  I can't help but smile, as I know that my husband and I will be saying the same thing when our daughter gets to the teenaged years (and a part of me isn't quite looking forward to that!).  For now, we will enjoy these young years, and hold on to the treasure that is our little girl, and be happy that the only dance outfit she's willing to wear right now, is pink.

Shallot Dressing

(recipe adapted from the Planet Organic book)

Yields 1 3/4 cups

A little goes a long way with this recipe, as it can be quite strong with the onion flavours (and I would only serve it to guests if you have a BIG bowl of mints on the table!).  It's amazing on spinach with mandarin oranges and sunflower seeds...the sweetness of the oranges balances the dressing (I didn't have spinach when I photographed this dressing, but it's just as nice on romaine).

Ingredients

• 1/4 cup Red onions, diced
• 1/4 cup Shallots, diced
• 2 tbsp.  Honey Dijon Mustard
• 1/3 cup Apple Cider Vinegar
• 1 tsp. Honey
• 1 1/2 tsp. Salt
• 1/2 tsp. Dill, dried 
• 1 cup Olive Oil

Preparation

• In a food processor or blender, combine all ingredients except oil until smooth.
• Slowly add in oil while continuing to blend until it's incorporated and thickened.  
• Keep refrigerated until needed.

Dress up your salad!

{Attending these beautiful  parties...Debbiedoos Blogging and Blabbing}