A deep purple vinaigrette made from blended fresh blueberries — striking on spring mix and more complex in flavor than a plain vinaigrette. Use plain olive oil here, not garlic-infused: the garlic note competes with the delicate berry flavor and produces an off combination. This dressing has a 3-day shelf life — the berry flavor fades beyond that.
Recipe Info
- Yield: 4 servings (about 1/2 cup)
- Serving size: approximately 2 tablespoons
- Prep time: 5 minutes
- Cook time: 0 minutes
- Total time: 5 minutes
Equipment
- Blender or small food processor
- Fine-mesh strainer (optional — for smoother texture)
Ingredients
- 1/3 cup fresh blueberries
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons plain olive oil — NOT garlic-infused (the garlic note fights the berry flavor)
Method
- Combine the blueberries, red wine vinegar, lemon juice, maple syrup, salt, and pepper in a blender. Blend until smooth — about 30 seconds.
- With the blender running on low speed, slowly drizzle in the olive oil to emulsify. Blend for a further 15 seconds.
- Taste and adjust — more vinegar for acidity, more maple syrup for sweetness.
To Serve
Dress spring mix immediately before serving — the acidity breaks down delicate greens quickly.
Storage
Refrigerate in a sealed jar for up to 3 days. Shake well before using. The berry flavor fades beyond 3 days.
Chef’s Note
Use plain olive oil, not garlic-infused. The garlic note competes with the delicate berry flavor. For a smoother dressing, strain through a fine-mesh strainer after blending.
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