Ingredients
2 tablespoons very thinly sliced shallot
2 teaspoons red-wine vinegar
1 cup huckleberries or blueberries (5 ounces)
1 cup flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Preparation
Combine shallot and vinegar in alarge bowl. Let stand for 10 minutes. Add huckleberries, parsley,and oil, crushing some of the berries to release their juice. Seasonwith salt and pepper. Let standfor 30 minutes before serving.
