Chicory is naturally bitter, so it should retain its own flavor to the maximum extent, so the salad dressing with carmine should not be too complicated. Generally, red fruit vinegar sauce is the main ingredient. If you want to keep it simple, you can use Cremit Balsamico directly. It tastes good, but it's not perfect.

It takes about 30 minutes to make French red fruit vinegar sauce.

Strawberry, raspberry, gooseberry, fig, clean waxberry meat, 250g of any of the above red fruits,

Sweet white wine (affected by submerged fruit)

Apple vinegar 20 ml

30 grams of sugar

A little pepper

Olive oil 1 tablespoon

I used homemade raspberry rum 150ml. Click on Raspberry Rum.

Apple vinegar 20ml olive oil 1 tablespoon.

A little pepper

Practice 1 If it is fresh fruit, put the fruit and all the ingredients in the pot and cook. After the fruit turns into mud, filter, discard the mud, wash the pot and cook again. If it is fruit wine, add other ingredients directly and boil it over high fire.

2 After the fruit wine is boiled, turn to medium heat and keep boiling, as shown in Figure 2, without stirring.

When I saw a lot of blisters in the pot, I immediately turned off the fire and put it aside.

How to judge the success of fruit vinegar sauce? Draw a few lines in the pot with a wooden spoon, and the trace will be clear.

This French red fruit vinegar sauce can be stored in the refrigerator for 30 days and is suitable for all green lettuce salads. With other seasonings, it can play the role of finishing touch.