By: Chef Gretchen Fayerweather
Ingredients:
1/2 cup berries ( you can use raspberries, strawberries, blackberries, or blueberries)
1/2 bunch scallions, sliced thin (keep white and green separate)
4 fl. oz. olive oil
1/4 cup mustard, Dijon
1/4 cup honey (spay your measuring cup with pan spray to easily get the honey out)
2 Tablespoons apple cider vinegar
Salt and pepper, to taste
1. Combine white portion of the scallions, 1/2 of the oil and berries in a bowl or blender/food processor.
2. Choose your preference for mixing, a blender, food processor, or stick blender/immersion blender.
3. Puree the white scallions, 1/2 oil and berries.
4. Combine mustard, green portion of scallions, honey, vinegar, and remaining oil. Puree to emulsify.
5. When fully emulsified, add the remaining ingredients and puree until completely mixed!
6. Dressing can hold in refrigerator for up to a week, great as a dressing, but also as a veggie dip! You may need to shake it up if holding it for longer than a day.
Save time, grab these kitchen tools:
– Large knife
– Blender/processor/or stick blender
– Measuring cups