Green Salad with Seabuckthorn Vinaigrette

by Betty Forbes April 18, 2021

Recipe courtesy of Sarah Galvin, BSHEc

INGREDIENTS:

1 cup	nvigorate seabuckthorn berries
2 tbsp.	Honey
1/2	vanilla bean
2/3 c.	olive oil
2 tbsp.	white wine vinegar
1 tsp.	Dijon mustard
2 tbsp.	shallots
1/2 c.	whole pecans, toasted
1 clove	garlic, minced
	sea salt, to taste
	mixed salad greens
	feta or goat cheese

DIRECTIONS:
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.