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Submitted by Robert McDaniel, CEC
From the Chef
“I created and demonstrated this for the 2007 Western Regional Conference in Coeur d Alene as the dressing for a smoked salmon, endive and apple salad.”
Huckleberries 1/2 cup
White balsamic vinegar 2 cups
Light corn syrup 1 cup
Tellicherry blackpepper corns, cracked 4 tablespoons
Granulated sugar 1/3 cup
Place all in gredients in a small saucepan and bring to a simmer and cook until slighy thickend , strain.
3 1/2 cups
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