Courtesy: Executive Chef Anthony McCarthy The Saskatoon Club 1 cup seabuckthorn berries ½ cup Red clover blossom syrup 1 orange, juiced 1 tablespoon Dijon mustard ¼ cup White wine vinegar 1 oz Fresh chopped thyme 1 finely chopped shallot 1 ½ cups Canola oil ½ cup Olive oil Salt and pepper . Put seabuckthorn berries, vinegar, orange juice and syrup …