Blueberry Mostarda

1. 1

   Warm olive oil over medium-high heat and sautee shallot until translucent. Add blueberries, thyme, sugar, a pinch of salt and a few grinds of fresh cracked black pepper. Reduce heat to medium, and cook until jammy about 7-8 minutes (a mixture of some whole and burst berry sauce should remain.)

2. 2

   Stir in the mustard and cook 2 additional minutes.

3. 3

   Pull the pan off the heat and add lime zest and vinegar.

4. 4

   Serve alongside grilled meats or strong hard cheeses and cured meats. I like to serve with grilled pork chops over spicy greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.