Tomato salad with burnt honey dressing

Erika

“I will be making this about once a week this summer (but add fennel seeds into the honey)”

JV

“Recently tested & I can confirm it’s worth the effort to heat the honey! The Maillard reaction made the dressing a bit more distinctive than a simple honey/red wine/olive oil dressing. The next night, I eyeballed the recipe, and drizzled it on top of broccoli rabe. It’s in the rotation now 👍🏼”

Ksteg

@ksteg