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Photo: Mary Britton Senseney
Dessert vinaigrettes? It's an idea whose time has come. Dan Barber, the chef of the acclaimed locavore restaurant Blue Hill at Stone Barns in Pocantico Hills, New York, created the first dessert vinaigrette Cooking Light columnist Rozanne Gold had encountered. This is her adaptation of his recipe, which incorporated much more olive oil and melted butter. The warm vinaigrette releases an intoxicating perfume when poured over the fresh fruit. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.