Whether you're a vinaigrette lover or not, this blueberry vinaigrette's a keeper! Ready in just 5 minutes, all you have to do is throw everything into a mini food processor and blend. Pour over simple salads to give them a delicious flavour and health boost.
Combine all the ingredients in a mini food processor and whizz until smooth. Alternatively use a hand-held blender.
Pour into a small serving jug, then drizzle a little over your salad. Serve the rest of the vinaigrette on the side for people to help themselves to.
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How to blend it: I use the mini food processor that came with my Breville stick blender. It's brilliant. Alternatively just use an ordinary stick blender. Getting the right consistency: Sometimes I add a little more water to get the right pourable consistency. Alternatively, if you'd prefer to use this as a dip, skip the water altogether or add less until you get a mayonnaise-like consistency.How to serve it: I think this vinaigrette goes really well with simple salads e.g. a baby spinach or kale salad. I also think it goes well with the following on a salad: bacon, chicken, other fruit (peaches, mandarins, strawberries), cheese (any, but especially feta, goat cheese, blue cheese), avocado, nuts (any, but especially hazelnuts, pistachios, walnuts). I usually make it to go with this spinach blueberry salad with bacon and avocado.If you want to make more: This recipe makes about the right amount of dressing to go on a salad for two. But of course it's easy to make enough for more people, or for more than one salad. Simple double, triple or quadruple the ingredients for more. How to store: As this recipe contains fresh blueberries, the dressing won't keep for as long as some other vinaigrettes. Still, if stored in a sealed container or covered well, it will keep for about a week in the fridge. I like to store mine in a sealed glass jar so that it's easy to shake up before serving. Perhaps surprisingly, you can also freeze it. Just pour into a sealed container and freeze for up to 6 months. After defrosting, whisk again with a mini whisk or even a fork. Alternatively pulse briefly again in a mini food processor.