Blackberry lavender vinegrette
Chef
Jason Anderson
Hospital
St. Mary's Hospital
Cook time
15 minutes
Yield
50 servings
Recipe type
Plant-based
ingredients
Ingredients
1 cup blackberries
1 cup balsamic vinegar
1 cup brown sugar
1 tablespoon lavender
Salt and pepper, to taste
2 cups olive oil
1 cup balsamic vinegar
1 cup brown sugar
1 tablespoon lavender
Salt and pepper, to taste
2 cups olive oil
preparation
Instructions
1. Add all ingredients except for the oil to a food processor or blender. Blend until smooth.
2. While blending, slowly drizzle in the oil to create an emulsification. As you add the oil, the dressing will begin to thicken. Continue until all the oil is incorporated and the dressing has reached the desired consistency.
2. While blending, slowly drizzle in the oil to create an emulsification. As you add the oil, the dressing will begin to thicken. Continue until all the oil is incorporated and the dressing has reached the desired consistency.
Notes
This is a great addition to the harvest grain bowl.
