 | Berry Hibiscus Vinaigrette10 servings 15 minutes Jessica C. Wright |
| • | 1/2 cup The Perfect Purée Sweet Hibiscus, thawed |
| • | 1/2 cup The Perfect Purée Red Raspberry Puree, thawed |
| or The Perfect Purée Strawberry Puree, thawed | |
| or The Perfect Purée Cherry Puree, thawed | |
| • | 1 tbsp. shallots, minced |
| • | 2 1/2 tbsp. white wine vinegar |
| • | 1 tbsp. dijon mustard |
| • | 3 tbsp. sugar |
| • | 1/2 cup extra virgin olive oil |
| • | Salt & pepper (to taste) |
| Method: | |
| 1. | In a medium bowl or food processor, whisk Sweet Hibiscus, shallots, white wine vinegar, dijon mustard and sugar, until combined. |
| 2. | While whisking, drizzle in the olive oil in a steady stream until blended. |
| Serving suggestion: | |
| Serve on a salad of: mixed greens or spinach, fresh cut strawberries or raspberries, dried cherries or cranberries, thinly sliced red onions, thinly sliced cucumbers, feta cheese crumbles | |