Bee-Pollen Vinaigrette

Recipe by DeWayne Schaaf, executive chef, Celebrations Restaurant

Yields | 6 tablespoons (10 to 12 servings) |

  • 1 tsp Arbequina extra virgin olive oil
  • 3 Tbsp olive oil
  • 1 tsp finely diced shallots
  • ¼ tsp agave nectar
  • 1 Tbsp malt vinegar
  • ½ Tbsp lemon juice
  • 1 tsp chopped parsley
  • ½ tsp bee pollen, half whole, half ground
  • pinch salt
  • pinch white pepper

| Preparation | In a large bowl, combine all ingredients and mix thoroughly. For this high-acid vinaigrette, Schaaf recommends 2 teaspoons per serving, dressed lightly on greens and drizzled around plate.

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