From our past trip to Italy, we brought back some 36 month Parmigiano-Reggiano and we served it with some of PB's Balsamic Vinegar from Chalk Hill & a local Los Angeles Honey I found at the Farmer's Market.
Limor made a tasty Chickenless version of the 'Chinese' Salad. The dressing is tricky - with so many variations we had to modify a handful of recipes to come up with the one she used.
I think it was:
2 T. Soy Sauce
2 T. Salad Oil
2 T. Sushi-Zu
1 T. Sesame Oil
About 1/4 c. Cane Sugar mixed w/ enough Hot Water to dissolve.
1 crushed clove of Garlic
1/2 t. crushed fresh Ginger
The accents were definitely the toasted thinly sliced Almonds and the toasted Japanese Sesame Seeds.
Can anyone suggest a recipe for dressing?
Lastly, Limor made a neat, last minute parfait - she wanted to get fancy. She watches the intake for both of us so this was made on the healthy side:
Light Sour Cream mixed w/ Splenda as the base
A layer of Granola w/ Banana's cooked down with Rum
Another layer of sour cream and some fresh cut Raspberry's.