8 oz Soft Silken Tofu
6 oz Aronia berries
5 oz rice wine Vinegar
3 oz agave Nectar
1 green onion, chopped
1 Tablespoon Dijon mustard
6-8 larger fresh mint leaves (or use 1/2 teaspoon dried leaves)
1 Tablespoon fresh thyme leaves (or 1 teaspoon dried)
½ cup soybean oil
Yield: 10 to 12 servings
Add all above to a blender and blend for 30 seconds on a med-high speed.
After 30 seconds reduce speed to low; slowly pour in oil; blend for 20 more seconds.
Remove from blender and chill for 2 hours prior to serving for best results.
Serve with a mixture of arugula, pea shoots and romaine lettuce. Top with blackberries, pear slices and walnuts.