Healthy salad dressings don’t have to be bland or boring. Actually they are quite the opposite! Make up a batch or two of this yummy salad dressing and keep them in your fridge. Have your kids help you and teach them so as they grown they won’t be limited by those bottles at the store. If you keep a stocked pantry a homemade salad dressing is just a few shakes away!
- 1 tablespoon olive oil
- 1 tablespoon shallot, minced
- 1 teaspoon garlic, minced
- 1 pint blackberry, fresh
- 1/2 cup white balsamic vinegar
- 2 tablespoon balsamic vinegar
- 1/2 teaspoon Agave or honey
- 1 tablespoon fresh mint, chopped
- 1 tablespoon tarragon, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, fresh ground
- 1/2 cup olive oil, light (or canola oil)
- In a large skillet, heat the oil over a medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute.
- Add the blackberries and cook, stirring, for 2 minutes. Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds. Remove from the heat and transfer to a blender.
- Add the sugar, mint and tarragon, and process to a smooth paste. Add the salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth.
- Taste and adjust seasoning if needed. If the blackberries are not in season and a bit tart add a little bit more Agave or honey.
- If you want to get rid of the seeds strain through a fine mesh sieve into a clean bowl otherwise refrigerate until completely cool, about 1 hour.