Seabuckthorn Berry & Red Clover Blossom Syrup Vinaigrette

Recipe courtesy of Executive Chef Anthony McCarthy,
The Saskatoon Club

1 cup   nvigorate seabuckthorn berries
½ cup   Red clover blossom syrup
1   Orange, juiced
1 tablespoon   Dijon mustard
¼ cup   White wine vinegar
1 oz   Fresh chopped thyme
1   Finely chopped shallot
1 ½ cups   Canola oil
½ cup   Olive oil
  Salt and pepper


1. Put seabuckthorn berries, vinegar, orange juice and syrup in a small pot bring to a boil, remove from heat immediately and set pot into a bowl of ice water, stirring to cool

2. Puree mixture, strain

3. Clean blender and return puree, add mustard, thyme and shallot, blend

4. While blending, slowly add both oils

5. Finish by mixing a pinch of salt and pepper

6. Allow to stand for a couple of hours, or refrigerate overnight

7. Label and date; will keep in refrigerator for at least two weeks

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