Huckleberry Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:39 AM PST

Story Updated: Mar 31, 2008 at 11:39 AM PST

Ingredients

Huckleberry Salad - 9/13/2004

2 oz. mixed greens 1 oz. Chantrelle mushrooms
1/2 oz. hazelnuts 1 cup huckleberries
1/2 cup raspberry vinegar 1/2 cup olive oil
1/2 cup sugar 1/2 cup water

Directions

To make the vinaigrette salad, bring the huckleberries, sugar and water to a boil. Reduce by half. Take 1 cup of the reduced huckleberries and add raspberry vinegar and olive oil. Mix well.

For the salad, sear the Chantrelle mushrooms in 1 Tbl. olive oil until they are soft. Cover mixed greens with warm mushrooms and hazelnuts. Add 2 oz. of the warm vinaigrette dressing. Top with goat cheese. Serves 1.

Recipe from Tony Ring, Anthony's Pier 66

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