BLUEBERRY VINAIGRETTE
Blueberries are being hailed as one of the super foods and justly so, given all the well being they bring not only to the body, but the pleasure to our palette. Don't limit your consumption to the breakfast bowl or as a garnish on luscious fruit tarts.
Try this dressing on your next salad and taste the excitement.
1 large shallot chopped
1 small garlic clove, chopped
1 inch piece of fresh ginger, peeled and chopped
1 cup fresh or frozen blueberries (pick out all the stems and bits)
¼ cup champagne or white wine vinegar
1 tablespoon blueberry honey or available honey you have
Kosher salt to taste
fresh ground Tellicherry pepper to taste
1 cup roasted grapeseed oil
Place the shallot, garlic, ginger, blueberries, vinegar, and honey in the bowl of a food processor or a blender. Puree until smooth.
With the motor running slowly pour the oil in a steady stream. The dressing will be smooth. If you prefer a velvet texture, pour the mixture through a fine sieve, to remove any bits of fruit.
Season with salt and pepper.
Keeps for 1 week refrigerated
Makes 1 ½ cups
copyright©caren mcsherry 07/06
