Blueberries are looking pretty good right now, don’t you think?
Honestly, I eat blueberries all year round. Love them on my cereal, in my pancakes, on my yogurt, and in my salads. But now, I’ve got a delicious way to use blueberries to dress my salads as well.
Blueberries pureed with some pinot grigio vinegar, lemon olive oil, mustard and fennel seeds, make for a fruity and tangy vinaigrette. Perfect for dressing up a simple plate of greens. Even better if you toss a handful of blueberries in the mix, too!
Just a simple cup of fresh blueberries is all you need for this lush berry vinaigrette.
Easy and quick to make. All ingredients go into a blender. And in two minutes you have a beautiful, sweet and tangy blueberry dressing that is perfect for a simple plate of greens.
“A healthy human environment is one in which we try to make sense of our limits, of the accidents that can always befall us, and the passage of time which inexorably changes us.” Rowan Williams
- 1 cup of fresh blueberries
- ¼ cup of pinot grigio vinegar (or other white wine vinegar)
- ⅓ cup of lemon olive oil
- 2 Tablespoons of minced onion
- 1 teaspoon of Dijon mustard
- ¼ teaspoon of fennel seeds
- salt & pepper to taste
- Place all ingredients in a blender and puree for 1-2 minutes.
To those who work in acres, not hours, we thank you!