Tea Recipes
Wildflower Honey Citrus Vinaigrette
In this recipe, we wanted to show how versatile tea can be. Green tea lends itself beautifully to be infused in vinegar and can be used in a multitude of different ways. We were inspired by the subtle notes of citrus and spring flowers to create a vinaigrette perfect for a spring salad. The addition of chia seeds and tahini is a creative way to create texture in the dressing while adding healthy fats and nutrients.
Wildflower Honey Citrus Vinaigrette
Ingredients
- 1/2 cup white balsamic vinegar
- 1/2 tbsp Tea Forté Wildflower Honey Citrus loose leaf tea
- 1 tbsp chia seeds
- 1 orange, zested
- 2 tsp fresh lemon juice
- 1/2 tsp sea salt
- 2 tbsp honey
- 4 tsp raw tahini
- 1/4 cup water (see note)
- 1 1/2 cup extra virgin olive oil
Directions
- Combine vinegar and loose leaf tea in a sealed glass jar and let steep at room temperature for 24 hours.
- Once steeped, strain the tea vinegar mixture into a clean jar. Compost or discard the tea leaves.
- Combine the tea-vinegar mixture and remaining ingredients (except olive oil) into a blender and blend until the chia seeds start to break down.
- With the blender on its lowest speed, slowly add the olive oil to emulsify the vinaigrette.
- Note: Adjust the amount of water to make the dressing thinner or thicker to your likeness
Yields: Approximately 2 cups of dressing
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