Wild Mushroom Salad with Cauliflower, Dill and Rosehip Vinaigrette
Rosehip butter is packed full of nutrients and vitamin C. You may have to search a little to find it in health-food stores or in specialty food shops catering to Germanic and Nordic clients. Alternately, you can find rosehip syrup in some stores and it makes an acceptable substitute for the butter. You can also use apple butter, or even orange marmalade, as a substitute. We make our own rosehip butter on Deerholme Farm every late fall, just after the frost has touched the rosehips.
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, etc.)
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
Heat a large pot of boiling salted water. Cook the cauliflower until tender and then drain. Return the cauliflower to the pot and, while it’s still hot, add 2 tbsp of the cider vinegar and the honey. Toss to mix. In a skillet over medium-high heat, add the butter. When it’s sizzling, add the mushrooms and sauté until they begin to brown. Add mushrooms to the cauliflower and toss to coat. Season well with dill, salt and pepper. In a small bowl, combine the rosehip butter and the remaining 1 tbsp of cider vinegar and mustard. Whisk until smooth, then add the oil in a slow stream, whisking until thick. To serve, arrange the salad on a platter and drizzle with the vinaigrette. Serve at room temperature or chilled.
Recipe courtesy of Bill Jones, chef/owner, Deerholme Farm, Shawnigan Lake, B.C.