Green Salad with Seabuckthorn Vinaigrette

Recipe courtesy of Sarah Galvin, BSHEc

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


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.

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