• 1 cup wild blueberries, rinsed and picked over
• 1/2 cup sherry vinegar
• 1 tsp salt
• 2 TBSP agave nectar
• juice & zest of 1/2 lemon
• 2 TBSP finely minced, sauteed shallot
• 1 TBSP fresh tarragon, minced
• freshly ground black pepper, to taste
• 2 TBSP chopped pecans, toasted
• 1/2 cup extra virgin olive oil
• 1/2 cup safflower oil

Place all ingredients except oils in a blender or food processor.  Combine thoroughly. Slowly add oils. Once combined, transfer to a glass jar and refrigerate for at least an hour.

Serve over mixed greens complemented with dried cherries, chopped apples & toasted walnut pieces. Add goat cheese if desired.