Blueberry Balsamic Vinaigrette

I've enjoyed blueberry pancakes on many occasions, but the idea of blueberries with vegetables for dinner is a culinary possibility that I've recently only begun to explore. Not too long ago, I made red cabbage with mushrooms and blueberries. The sweet blueberries complimented the earthy flavor of the cabbage to perfection. Yes, this idea works for me.

Fresh blueberries in a simple flavorful balsamic vinaigrette over mixed greens proved to be the ideal accompaniment to my Friday menu of cheese and herb fritters with tomato and balsamic jam and honey lemon seed poppy cake for dessert.

Blueberry Balsamic Vinaigrette

Recipe by Lisa Turner Published on March 31, 2008 Simple balsamic vinaigrette bursting with fresh blueberry flavor — easy to make and wonderful drizzled over mixed greens Print this recipe Ingredients: 1 1/2 cups fresh blueberries 1/2 cup olive oil 2 to 3 tablespoons balsamic vinegar, to taste Instructions: Blend the blueberries in a blender or food processor. Transfer to a bowl and whisk in the olive oil and 2 tablespoons of the balsamic vinegar. Taste and add more balsamic vinegar if desired. Drizzle over mixed greens such as pinach, radicchio, chard, arugula or beet greens. Makes 1 cup