Wild Berry Vinaigrette
Chef: Wyatt Brege
Yield: 7 Cups
Ingredients:
- 2 Cup Canola Salad Oil
- 2 Cup Honey
- 1 Cup House Chardonnay Wine
- 2 Cup Fresh Mixed Berries
- 1 Tbsp Dijon Mustard
- 1 tsp Kosher Salt
- 1 tsp Fine Black Pepper
- 1 Tbsp Shallots, bruinoisse
Directions:
In the food processor, add all ingredients besides the canola oil.
Blitz with the immersion blender, then slowly trickle in the oil to emulsify.
Strain the mixture with a chinois, then store in squeeze bottle and/or deli containers.