Name: Tangy Blueberry Vinaigrette
Yield: 4 servings
Ingredients: 2 cups blueberries; 1 tablespoon white wine vinegar; 1 tablespoon apple cider vinegar; 2 tablespoons water, for diluting; 12 teaspoon minced garlic (a small smashed garlic clove); 1 teaspoon turbinado sugar (any kind works, I thought it was the best of brown & regular sugars); 14 teaspoon sea salt; 14 teaspoon lemon juice; 1 dash ground allspice (a few shakes); 2 tablespoons sunflower oil

1

If using frozen berries, let them thaw out at room temperature for at least 2-3 hours first.

2

Plop all the ingredients EXCEPT the oil into a blender-- make sure the blueberries go in first though, everything else it doesn't matter what order you put them inches.

3

Liquefy/pulse etc.

4

until blended.

5

Open the top and pour in the oil as the mixture keeps stirring.

6

Ready to serve or refridgerate!

7

It'll keep for about 2-3 weeks.

Tangy Blueberry Vinaigrette

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