I wanted to make a vinaigrette that tasted fresh and light, but didn't make you pucker like a spinster's first kiss. The blackberries at the store looked extra plump and called my name, hence this tasty dressing was born.
Spring greens, feta, toasted walnuts, blackberries get dressed with
Blackberry Balsamic Vinaigrette
An easy way to toast walnuts is to bake at 350 degrees for about 8 minutes.
Bumps it up a notch for sure.
Spring greens, pumpkin seeds, bleu cheese, blackberries.
A little bleu cheese goes a long way.
It's the perfect match with this vinaigrette.
Most nut and cheese combinations will be mmmmmm with this.
I draw the line at Velveeta. That is not cheese, it's cheese flavored adhesive.
And yes, I use Velveeta for stuff sometimes.
Blackberry Balsamic Vinaigrette
handful of blackberries (sorry, but you're welcome for measuring the rest of the ingredients)
3/4 cup olive oil
1/4 cup balsamic vinegar
1 t. Dijon mustard
2 T honey (if you want a sweeter dressing, double this)
1 bunch sliced green onions (perfect flavor, not in your face)
1/2 t. salt
pepper
Blend until smooth. You could strain out the seeds, but I didn't. Makes enough for two honkin' huge salads. It will keep in your fridge for a few days.
Toss with chilled greens right before serving, then put the other stuff on top (because if you toss the other good stuff with the greens, they sink to the bottom and your last bite will be a casserole).
Posted by: Rona
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