- 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.
