berry vinaigrette. It is great over grilled asparagus, a spinach or fruit salad, and alongside roasted chicken. Berry versatile (food punners unite)!
And if you need one more story about spring mushrooms, head over at MarcusSamuelsson.com for my latest posting on morels and all things fungi.
1/4 cup fresh or frozen berries or small fruit*
2 tablespoons Balsamic vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Olive or grapeseed oil
Salt and pepper
Use food processor or blender to puree berries with vinegar, maple, and mustard. Whisk in enough grapeseed oil (about 1/4 cup) to make an emulsified dressing. Season to taste with salt and pepper.
* Strawberries, pitted cherries, raspberries, blueberries, and blackberries all work well.