Baby’s Berry-Citrus Compote with Champagne Vinaigrette *NON-ALCOHOLIC!!!*

From Athens Locally Grown

 Feel free to substitute seasonal berries!
Serves: 4

  • 1 C blueberries
  • 1 C blackberries
  • 6-8 strawberries, sliced
  • 1/2 C raspberries, whole
  • 1 tangelo or blood orange, peeled, deveined and sectioned
  • 1 banana
  • 1 tangelo or blood orange, juiced
  • 1/2 C raspberries, crushed
  • 2 T Sucanat (dehydrated cane juice)
  • 2 T Raw honey
  • 2 T Champagne vinegar
  • 1 dash pink salt
  • 1 dash fresh ground pink peppercorns
  • 1 T oil – walnut/pecan/olive
  • 1 C granola of your choice
Step by Step Instructions
  1. Refrigerate ALL fruits except one tangelo overnight! This is the most important step. Otherwise you’ll end up with sort of a fruit… Never mind, you don’t want to know!
  2. Crush 1/2C raspberries in small bowl with 2T sucanat, let stand at room temperature for 10 minutes.
  3. Add blueberries, blackberries, tangelo sections and whole raspberries to medium bowl.
  4. Peel and slice banana and slice strawberries, add pieces to bowl with berries and tangelo sections. cover WELL and refrigerate.
  5. Stir crushed raspberry/sucanat mixture well, add tangelo juice, Champagne vinegar, honey, salt, pepper and oil and mix thoroughly. Refrigerate at least 2 hours. (Mix again thoroughly each time you use – this makes enough dressing for more than one salad if you use it sparingly!)
  6. Toss berry mixture well, serve in dessert bowls with a topping of granola and drizzle of dressing for something refreshing and energizing that isn’t TOO sweet! (Don’t put the dressing over all the fruit at once… it goes back to that you-don’t-want-to-know thing!
  7. Buon’ appetito! Mangia!

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