Hibiscus (Jamaica) Vinaigrette
Dried hibiscus flowers (jamaica) can be found in most Latino and Mexican supermarkets.
Hibiscus (Jamaica) Vinaigrette
Ingredients
- 6 dried hibiscus flowers
- 1/2 cup water
- 3/4 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 2 tablespoons raspberry-flavored balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon crème fraiche
Instructions
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Combine the dried flowers and water in a small saucepan. Bring to a boil, remove, and then let steep for about 10 minutes. You want the mixture to be strong. Strain through a fine mesh sieve to remove all solids form the dried flowers. Reserve.
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Whisk the mustard, salt, balsamic vinegar, and 2 tablespoons of the hibiscus tea.
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Stream in the olive oil until emulsified and blended. Then whisk in the crème fraiche.
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Serve with fresh garden greens.
Recipe Notes
Adapted from Martha Stewart Magazine
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