Blueberry-Basil Vinaigrette

This vinaigrette comes from Jennifer Trainer recipe for mesclun greens with Toasted Almonds & Blueberry-Basil Vinaigrette. Try it on other delicate salads.

• 1/2 cup fresh blueberries
• 2 tablespoons water
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1 tablespoon minced shallot
• 1/4 cup extra virgin olive oil
• 1 tablespoon basil chiffonade

METHOD

Combine the blueberries, water, vinegar, and salt in the bowl of a food processor flitted with the metal blade. Blend, scraping the sides of the processor as necessary, for 1 minute or until the blueberries are pureed. Add the shallot, oil, and basil. Pulse until well combined.

 

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recipe from www.inmamaskitchen.com

Reprinted with permission from ©2005 Jennifer Trainer Thompson Very Blueberry, published by Celestial Arts.    click to read book review

 

 

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