|Level of Difficulty: Easy|
|High fiber and very low fat|
|baby mixed greens||1 big handful for each person — about 6-8 cups|
|edible flowers||found in the produce section of your market or at your local farmer’s market — wash before|
|English cucumber||1 whole — peeled and sliced very thin|
I make my vinaigrette tangy, but if you want a more smooth taste, add more olive oil.
|extra virgin olive oil||1 cup|
|blackberry vanilla vinegar||3/4 cup store bought or *homemade|
|sea salt||to taste|
|white pepper||to taste|
Place salt and vinegar in a narrow bowl and let stand for 5-10 minutes. Place a damp towel around the bowl so the bowl does not move while whisking the vinaigrette. Begin to whisk in the olive oil a small amount at a time. Keep whisking until all the olive oil is incorporated into the vinegar. Add the pepper. Keep in a sealed jar and refrigerate. Take out of the refrigerator at least 15 minutes before use so the vinaigrette will soften.
Will keep refrigerated for several weeks.
Homemade Blackberry & Vanilla Vinegar
|vanilla bean||1 whole — about 5-7 inches long|
|cabernet vinegar||1/3 cup|
|champagne vinegar||1/3 cup|
|balsamic vinegar||1/3 cup|
Place berries and sugar in a pot big enough to cover berries with water. Slice the vanilla bean lengthwise and scrap out the soft center into the water. Add the remainder of the bean. Bring berries to a boil and then turn down heat to a soft simmer. Let simmer until berries are soft, about 20 minutes.
Remove from heat. With the back of a large spoon, completely smash the berries.
Let them sit in the syrup until completely cool.
Strain and combine about 3/4 – 1 cup blackberry syrup with the cabernet vinegar, champagne vinegar and balsamic vinegar. Give it a good shake to blend flavors. Refrigerate. It will hold in the refrigerator for several weeks.