A wonderfully light dressing, this sweet-tart Blueberry Vinaigrette pairs well with grilled meats.
For many salad dressings we opt to use extra virgin olive oil (EVOO), but in this case, the flavor of the oil has a tendency to compete with the naturally light flavor of the fresh blueberries, so we recommend using a much lighter salad oil such as canola or Grapeseed oil. I prefer grapeseed oil for this particular recipe because it is very rich in vitamin E, C and beta-carotene. It naturally has a very high Omega-6 content (up to 70%) and is wonderful for the skin.
This dressing is wonderful on a salad of romaine hearts, fresh plump blueberries, crumbled feta and a handful of toasted walnuts tossed on top for crunch.
Don’t be concerned if your berries are a bit soft or overripe, this is a wonderful way to use them and prevent them from going to waste.
3/4 c. Canola or Grapeseed Oil
1/2 c. Fresh (or frozen) Blueberries
2 Tbs Balsamic Vinegar (if you have a blueberry balsamic- that’s even better!)
2 Tbs White Vinegar
2 Tbs Honey
Combine blueberries, white vinegar, balsamic vinegar and honey together in a food processor or blender until smooth. Add the oil, blend briefly to combine.
We usually use a mason jar directly on the blender for homemade dressing, see how here.
Allow the flavors to blend at least 30 minutes prior to serving. Store remaining dressing in fridge up to 7 days.