Carriage House Bee Pollen Vinaigrette

Carriage House Bee Pollen Vinaigrette


Bee Pollen-6g



Ground Dry Ginger-1g

Minced red onion-26g

Vinegar 200gr-28g

Cayenne Pepper-.1g

Vegetable Oil -200g

Xantham Gum 200-1.1g

  • In a pot add the honey, bee pollen, water, salt, cayenne, ginger, onion, and vinegar
  • Heat the mixture to 150 degrees to pasteurize mixture
  • Using an immersion blender blend the mixture until smooth
  • Cool the mixture to 70 degrees
  • Using an immersion blender add the xantham gum until the mixture is thickened
  • Once done blending in the xantham gum, blend in the vegetable oil in a steady stream

Pickled Rhubard

Pickling Brine

1 C Vinegar

3 C Water

1/2 C Sugar

1/4C Salt

Add all the ingredients to a pot and bring to a boil

Pour of chopped rhubarb that has been cut into 1/2 pieces

To build the salad

In a small bowl or a small plate place the lettuce that has been cleaned and washed

Place the pickled rhubarb on the leaves with fresh strawberries, fresh goat cheese, and fresh shaved radish, drizzle the salad with the bee pollen vinaigrette