Wild Mushroom Salad with Cauliflower, Dill, and Rosehip Vinaigrette


Recipe courtesy of chef Bill Jones

1 cauliflower head, cut into chunks
3 Tbsp apple cider vinegar, divided
1 Tbsp honey
1 Tbsp butter
4 cups chopped mushrooms (chanterelle, button, pine, et cetera)
2 Tbsp chopped fresh dill
salt and pepper, to taste
1 Tbsp rosehip butter (or rosehip syrup or apple butter)
1 Tbsp mustard (yellow or grainy)
2 Tbsp grapeseed oil


  1. Heat a large pot of boiling salted water. Cook the cauliflower until tender and then drain.
  2. Return the cauliflower to the pot and while it is still hot, add two tablespoons of the cider vinegar and the honey. Toss to mix.
  3. In a skillet over medium-high heat, add the butter. When it is sizzling, add the mushrooms and sauté until they begin to brown.
  4. Add the mushrooms to the cauliflower and toss to coat.
  5. Season well with dill, salt, and pepper.
  6. In a small bowl, combine the rosehip butter, remaining one tablespoon of cider vinegar, and mustard. Whisk until smooth, then add the oil in a slow stream while whisking until thick.
  7. To serve, arrange the salad on a platter and drizzle with the vinaigrette. Serve at room temperature or chilled.

Serves 4