2 tablespoon basic vinaigrette with Dijon mustard (pg. 54)
Pinch salt and pepper
8 tablespoon blackberry vinaigrette* (pg. 53)
*Dijon Mustard Vinagrette
1 teaspoon Dijon mustard
1 tablespoon Wine vinegar (red or white)
¼ teaspoon Honey, sugar or sugar substitute
2 tablespoons Greek Yogurt or non-fat plain yogurt
1 tablespoon Olive oil
pinch of salt
1/8 teaspoon Pepper
Blackberry Dressing
6 tablespoons pureed blackberries
1 tablespoon rice vinegar
pinch of salt
1/8 teaspoon pepper
2 teaspoons oil
Method
Place onions in a baking pan, spray with olive oil and sprinkle with a pinch of salt and pepper. Bake at 375°F for 10 minutes. Set aside to reach room temperature.
Place beef chunks in a bowl with vinaigrette and set aside for 5 minutes.
Prepare the sauce.
Arrange meat and onions in skewer and cook over medium heat for 1 to 2 minutes per side, of all four sides, and serve with vinaigrette on the side.
Chef Pachi
