Wednesday, 29 June 2016

Haskap Vinaigrette

Haskaps are pretty much done, but I was left with a handful in the fridge after my pie-making venture. This is tart and tasty and will really make any simple mixed green salad sing. Use it on more complex salads too. 

4 to 8 servings
15 minutes prep time

Haskap Vinaigrette

1/2 cup haskap berries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon honey
1/3 cup cold pressed sunflower seed oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
freshly ground black pepper to taste

Wash and pick over the haskap berries, removing any leaves or calyxes. Put them in a blender or food processor with the remaining ingredients, and process until smoothly blended. Transfer to a serving container and keep refrigerated until ready to use.

I expect this to keep in the fridge for up to a week. Toss over mixed greens, with or without fruit and nuts, or whatever salad ingredients will go with a fruity sweet-sour dressing.




Last year at this time I made Strawberry-Haskap Jam... huh. 

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