Recipe from Chef Justin Hawkinson of Crave Catering

• Mixed greens with frisée
• Finely shredded green apple and/or cucumber
• Slivered almonds
• Zest and juice from 2 limes
• ½ cup BelleWood Acres Gin
• 1 teaspoon Dijon Mustard
• 1 tablespoon honey
• ½ tablespoon chopped tarragon
• ½ tablespoon chopped parsley
• 2 cups grapeseed oil (or other neutral flavored oil)

Add gin, lime juice/zest, herbs, honey and Dijon in a mixing bowl or blender. While stirring briskly, add the oil in a slow pour until all ingredients are combined. Mix greens, apple and a little dressing in a bowl, then place on a serving plate. Top with almonds as desired.



Frisee Salad pictured with Northwest Oyster Stew from Crave Catering



"Chef Hawinkson suggests using grapeseed oil in salad dressings instead of olive oil, because of the grapeseed oil's neutral flavor and smoke point."