Try using this versatile vinaigrette as a sauce for grilled organic chicken, asparagus or salad!
This would be equally great with strawberries or raspberries – you might want to strain the seeds, though.
Also, the traditional ratio for oil to vinegar in vinaigrette is 3:1. If the 1:1 ratio in this recipe is too sharp for your taste, lessen the vinegar and increase the oil. Alternately, you could add a couple tablespoons of honey or agave syrup to taste. Although fresh herbs are usually preferable, this recipe is actually best with dried basil. Fresh basil may turn black and be unappealing.
Yield: about 2 cups
8 oz. frozen organic blueberries, thawed
1 shallot, rough chop
1 tsp salt, to taste
1 tsp pepper, to taste
1/4 cup dijon mustard
1/2 cup good quality balsamic vinegar
1 tbsp dried basil (or tarragon), to taste
1/2 cup extra virgin olive oil
Put all ingredients except the oil into a blender. Turn on the blender and then begin to drizzle in the oil. Taste and adjust seasonings. Enjoy!
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