Place the Full Moon Harvest juice into a pan and bring to the boil. Reduce the heat to simmer and cook, uncovered until the mixture is reduced by half.
Turn off the heat and pour the mixture into a mixing bowl, and stir in the balsamic vinegar, garlic and poppy seeds. Allow to cool.
Add the olive in a thin, steady stream, whisking continuously, until the oil is incorporated.
Serving Suggestion –Strawberry & Avocado Salad
Arrange salad leaves, avocado slices, halved strawberries, chopped pecan nuts and cubes of feta cheese on a serving platter. Drizzle some of the poppy seed salad dressing over the top, toss lightly, and serve at once.
Makes approximately 200ml