September 9, 2008 in Uncategorized
I tossed together a simple salad of fresh basil, baby gem lettuce, strawberries and gooseberries.
My favourite salads to make always involve some sort to berry and herb combination, the alchemy produced never failing to elicit fresh delight.
I softened the starfruit by cooking briefly in a light syrup of star anise and ginger-lime-rosepetal candy sugar.
This was left to cool before it was added to the salad.
The pan in which the starfruit cooked was deglazed with a bit of sweet balsamic reduction and pomegranate splash (a mixture of pomegranate extract and olive oil) to produce a truly disarming dressing.
Originally blogged here.