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This vinaigrette is best made a day ahead to allow the flavours time to harmonize. The wild greens and fruit can be changed depending on availability. Serves 6. |
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| 1/2 Cup | Sun Dried Cherry Sauce | ||
| 1/4 Cup | Raspberry Wine Vinegar | ||
| 2 Tbsp | Brown Sugar | ||
| 1 Tbsp | Freshly Squeezed Lime Juice | ||
| 1 Tsp | Wasabi * - prepared | ||
| 2 Tbsp | Onion, diced | ||
| 2 | Cloves Garlic, minced | ||
| 2 Tsp | Fresh Ginger, minced | ||
| To Taste | Salt and Freshly Ground Pepper | ||
| 3/4 Cup | Basil Flavoured Walnut Oil | ||
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| VINAIGRETTE To prepare the dressing place the first 7 ingredients in a blender and mix on moderate speed for 1 minute. Add the walnut oil in a slow steady stream. The vinaigrette should thicken nicely. Cover and refrigerate. WILD GREENS Place the wild greens and fruit in a bowl, and toss together. Toss the vinaigrette with the wild greens, and serve. * Wasabi is a Japanese mustard, available in specialty markets. If you can not find it, use 1/4 tsp dry mustard powder. |
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