Blackberry Vinaigrette

Servings: 6-8


1 cup fresh blackberries, rinsed and chilled; 6 tablespoons (90 mL) extra virgin olive oil, unrefined and cold-pressed; 2 tablespoons (30 mL) Italian balsmaic vinegar; 1 tablespoon (15 mL) pure maple syrup.


Add fresh blackberries to blender with olive oil, balsamic vinegar, and pure maple syrup. Blend well (approximately 30-60 seconds. Chill in the refrigerator for 1 hour prior to serving. Store in an airtight container in the refrigerator for up to 3 days.