Dressing Ingredients
1 large navel orange, juiced
1 shallot, finely minced
1/3 cup Haskap juice
2 tbsp maple syrup
1 tbsp Dijon mustard
1 bulb of garlic, minced
Pinch of salt
1. Add all ingredients to a mason jar or other airtight container.
2. Shake well.
3. Chill for 30 minutes before serving. It stays good in the fridge for 2 weeks!
I chose to make a roasted beet and goat cheese salad, but this dressing is very versatile.
Beet & Goat Cheese Salad Ingredients
3 cups of mixed greens,
1/3 cup sunflower seeds
1/3 cup Craisins
1/3 shaved dried coconut
1/3 pumpkin seeds
3 large beets, roasted and cooled.
Goat cheese.
1. Drizzle beets in oil and wrap in foil, peeled or unpeeled as suits your preference.
2. Bake in foil for 45 minutes at 375 degrees.
3. Leave to cool before slicing for salad.
4. Add greens to a bowl and top with shaved coconut, pumpkin seeds, Craisins, and sunflower seeds.
5. Add the sliced roasted beets, goat cheese, and a generous helping of vinaigrette.
