Quick and Easy Blueberry Vinaigrette
Servings: 6
This creamy blueberry vinaigrette salad dressing is so simple to make, but is sure to make a statement on your plate! Ready within 5 minutes, it adds the perfect sweet and tart balance to a salad. You can easily make this vinaigrette with fresh or frozen blueberries
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Ingredients
- 1¼ c fresh blueberries frozen can be used if thawed first, but measure BEFORE thawing
- ¾ c extra virgin olive oil
- ¼ Tbsp white balsamic or white wine vinegar
- 1-2 Tbsp agave, maple syrup or honey
- 1 small to medium sized garlic clove
- 1-2 pinches black pepper optional
Instructions
- Taste a blueberry. Is it sweet and flavorful? Tart? If it is very sweet I recommend starting with 1 Tbsp sweetener. Add more after the vinaigrette is blended, if needed.
- Gently smash the garlic clove with your hand to loosen the skin. Remove it and discard.
- Place all the ingredients in a bowl (for an immersion blender) or in the food processor or blender.
- Run on high for 30 seconds - 1 minute. The mixture should be smooth and magenta-pink.
- Run the mixture through a fine mesh strainer to remove the blueberry skin.
- Taste. Do you prefer it more sweet? Stir in 1-2 tsps of sweetener. Prefer it more sour? Add 2 tsps vinegar. Is it missing that indescribable something? Stir in 2 pinches salt. Is it too sour? Add another Tbsp of oil and a tsp of sweetener. Is it too bitter? Stir in a couple of pinches of salt.
- Store this vinaigrette in the refrigerator. It will stay fresh for at least a week, If it thickens too much after refrigerating, heat it in the microwave for 10-15 seconds.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.