This salad is a favorite in our house during the summer months in Oso. The bright red huckleberries not only add vibrant color, but their wonderful tart flavor is an unexpected pleasure. I grow sorrel in my garden along with the greens and I just love it’s tangy, lemon/lime taste. A little goes a long way. They key to this salad is the simple Provençal style vinaigrette. I like to make it in a jam jar so that I can shake it and save what is left for another day.
- Start with 1 small spoonful of Apricot preserves
- 1 tsp of high quality Djion mustard
- 1/4 tsp Kosher salt
- the juice of 1/2 lemon (roll the lemon with your hands to loosen the juice)
- fill the 8oz jar 1/2 full with EVOO (extra virgin olive oil)
- Shake the contents (Taste to be sure that there is enough acid and salt to balance the oil. Adjust as necessary by adding more oil or lemon).
Wash the greens in cold water and use a salad spinner to dry. (If you have time, put them in a paper towel lined plastic bag and let them crisp in the refrigerator for at least 20 minutes). In a large bowl, toss the greens, sorrel, thinly sliced red onion, fresh goat cheese with the vinaigrette, then garnish with fresh huckleberries or blueberries.