Thursday, May 20, 2010

Blackberry vinagrette

Made with some of my sister Corrine's hand-picked wild blackberries from Weld, Maine, this was a lovely alternative to your standard vinagrette. A beautiful color, a great taste!
  • 3 tbsp vinegar
  • 8 tbsp olive oil
  • Good pinch of salt
  • 3 1/2 tbsp blackberry puree*
  • 3 tsp maple syrup (or to taste)

This makes about 3/4 cup of dressing.

*To make the puree, process some frozen blackberries with a little water in a food processor until smooth. Strain, discarding the seeds.

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