This lively vinaigrette, bursting with tangy blueberry goodness, turns a simple bowl of salad greens into an extraordinary salad.
1/4 cup olive oil
3 tablespoons Blueberry Balsamic Vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
- Whisk together the vinegar, salt and pepper in a small bowl that's been placed atop a damp dish cloth or tea towel (to keep the bowl steady); slowly pour the olive oil in while rapidly whisking constantly until ingredients have emulsified.
Makes about 1/2 cup.
Serving Suggestion: Toss with salad greens and fresh or dried blueberries.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.