Blueberry Vinaigrette

Summer is officially here and blueberry season is in full swing. We love eating them for breakfast, snack and dessert!

Using blueberries in a salad dressing may sound unusual but it's a creative way to sweeten a traditional mustard vinaigrette. Try pouring it over mixed greens, berries and sliced almonds. Simple and delicious!

Makes  about ½ cup

• ½ cup fresh blueberries = 75 g de myrtilles fraiches
• 1 teaspoon brown sugar = 1 cuillère à café de cassonade
• 2 tablespoons red wine vinegar = 2 cuillères à soupe de vinaigre rouge
• 1 small shallot, diced = 1 petite échalotte, coupée en morceaux
• 1 teaspoon Dijon mustard = 1 cuillère à café de moutarde forte
• 1 teaspoon fresh lemon juice = 1 cuillère à café de jus de citron
• Salt & pepper, to taste = sel et poivre
• ¼ cup olive oil = 60 ml d'huile d'olive

Place the blueberries, sugar, vinegar, shallot, lemon juice, salt and pepper in the bowl of a food processor (fitted with the metal blade). Process for 45 seconds. Then, while running, slowly add the olive oil. When all combined, transfer to a small bottle or pouring dish.

You can use the vinaigrette right away or keep it in the fridge for up to a week. If so, let it come back to room temperature for 15-20 minutes and shake well to re-emulsified (add a little bit of water if the dressing seems too thick).