Thursday, January 28, 2010

Healthy Recipes - Boku Balsamic Vinaigrette

Yield: 1 cup

3 tablespoons balsamic vinegar
1 teaspoon raw honey
1 teaspoon Dijon mustard
1 scoop BōKU®
¾ cup extra virgin olive oil
Sea salt and black pepper to taste

In a bowl, whick together the balsamic vinegar, honey Dijon, BōKU® and a pinch of salt; Let rest 5 minutes to full hydrate the BōKU®. Slowly whisk in the olive oil until completely emulsified. Correct seasoning.

Toss dressing with mixed greens, raspberries, pomegranate seeds, slivers of shallot, pecans and crumbled goat cheese as a suggestion.

Recipe & photo by Heidi Robb

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