Blueberry Vinaigrette is sweet and refreshing dressing that will make your favorite summer dishes pop!
Plump, ripened berries go hand in hand with the long, sun-filled days of summer. All winter long, I look forward to the vibrant colored, sweet-smelling varieties of berries that line the tables of our favorite farm stands and local markets this time of year. Blueberries are perhaps my favorite. So when I found Keith in the kitchen one afternoon, surrounded by bottles, measuring spoons, and looking a bit like a mad scientist, I was pleased to discover that he was concocting a delightfully light and sweet blueberry vinaigrette just for me.
I am always in awe of how quickly Keith can whip up an incredible salad dressing. I used to scratch my head in amazement when we would sit down to eat dinner and he would pop back up, realizing that he had nothing to put on the salad he had made. He would disappear into the kitchen, and then magically re-appear in a few short minutes with a homemade dressing that was better than any I had ever tasted from a bottle.
This blueberry vinaigrette has reaffirmed Keith’s title of superman. It is light, refreshing, and a perfect balance of tart and sweet. I find myself swirling my index finger across my plate when all the lettuce is gone, savoring every last drop of this incredible dressing. It is destined to become a summer staple at our house, as it adds a wonderful sweetness to salads and sandwiches. It can also serve as a great marinade for fish or chicken. I couldn’t be happier that summer has finally arrived, and with it my beloved berries.
Check out some of our favorite summer salads: blackened chicken salad, watermelon salad with fresh mint, colorful veggie slaw
- 1 cup fresh Blueberries
- ½ C olive oil
- ½ C Red wine Vinegar
- 1 tsp fresh chopped Rosemary
- 1 tsp Hard Grain Mustard (Dijon can be substituted)
- ¼ C fresh parsley
- ½ tsp garlic powder
- ¼ C water
- 2 Tbsp sugar
- Using a stick blender (or stand blender), place all ingredients but oil and blend until berries are blended and smooth.
- Add ¼ C water and mix using wire whisk.
- While whisking slowly drizzle olive oil into mixture until well combined.
- Transfer to air tight container and store in refrigerator until ready to use.
- Can be stored for up to 2 weeks under refrigeration.