Green Salad with Seabuckthorn Vinaigrette
Recipe courtesy of Sarah Galvin, BSHEc
|1 cup||nvigorate seabuckthorn berries|
|2/3 c.||olive oil|
|2 tbsp.||white wine vinegar|
|1 tsp.||Dijon mustard|
|1/2 c.||whole pecans, toasted|
|1 clove||garlic, minced|
|sea salt, to taste|
|mixed salad greens|
|feta or goat cheese|
Simmer berries in enough water to cover. When berries have popped, remove from heat. Strain through a jelly bag without squeezing the bag. Boil the juice and honey until thickened slightly.
Add a few more whole berries, scrape seeds from the vanilla bean and simmer. Cool.
Make the vinaigrette by adding oil, vinegar, Dijon mustard, seabuckthorn sauce, shallots and garlic to a jar with a lid. Shake to mix.
Toss salad greens, pecans and vinaigrette. Crumble cheese over the top and serve.