📝 About This Recipe
This vibrant dressing is a sophisticated fusion of sun-ripened blueberries and the deep, complex sweetness of aged balsamic vinegar. It offers a stunning jewel-toned hue and a perfect balance of tartness and fruit-forward richness that elevates any seasonal salad. Whether drizzled over bitter greens or creamy cheeses, this emulsion captures the essence of a summer orchard in every drop.
🥗 Ingredients
The Fruit Base
- 1.5 cups Fresh Blueberries (rinsed and patted dry)
- 2 tablespoons Water (to help release the juices)
- 1 tablespoon Granulated Sugar (optional, depending on the sweetness of the berries)
The Acid & Aromatics
- 1/2 cup Aged Balsamic Vinegar (use a good quality, syrupy variety if possible)
- 1 small Shallot (very finely minced)
- 1 teaspoon Fresh Thyme (leaves only, finely chopped)
- 2 teaspoons Dijon Mustard (acts as a natural emulsifier)
- 1 tablespoon Honey or Maple Syrup (to balance the acidity)
The Emulsion & Seasoning
- 1/2 cup Extra Virgin Olive Oil (cold-pressed for best flavor)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to add a subtle floral heat)
- 1 teaspoon Lemon Juice (freshly squeezed for a bright finish)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the fresh blueberries, water, and granulated sugar.
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2
Cook the berries for 8-10 minutes, stirring occasionally and lightly mashing them with a wooden spoon until they burst and the liquid becomes a thick, syrupy purple concentrate.
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3
Remove the pan from the heat and set a fine-mesh sieve over a medium glass bowl.
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4
Strain the blueberry mixture through the sieve, using the back of a spoon to press out all the juice and pulp, discarding the skins and seeds remaining in the sieve.
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5
Allow the concentrated blueberry juice to cool to room temperature (about 10 minutes) before proceeding.
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6
To the cooled blueberry juice, add the balsamic vinegar, minced shallot, Dijon mustard, honey, and chopped thyme.
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7
Whisk these ingredients vigorously until the mustard is fully incorporated and the mixture is smooth.
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8
While whisking constantly with one hand, begin to slowly drizzle in the extra virgin olive oil in a very thin, steady stream with the other hand.
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9
Continue whisking until the dressing is fully emulsified, thick, and glossy.
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10
Stir in the lemon juice, kosher salt, and freshly cracked black pepper.
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11
Taste the dressing with a leaf of the lettuce you plan to use; adjust the seasoning with more salt or honey if needed.
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12
Transfer the finished dressing to a glass jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
💡 Chef's Tips
If the dressing separates in the fridge, simply give it a vigorous shake or a quick whisk before serving to re-emulsify. For an ultra-smooth texture, you can blend all ingredients (except the oil) in a high-speed blender, then stream the oil in while the motor is running. If using frozen blueberries, thaw them completely and include any thawed juices in the saucepan. Be careful not to over-reduce the blueberry juice, or it may become too sticky and difficult to whisk into the oil. Always use a high-quality balsamic vinegar; if yours is very thin and acidic, you may need an extra teaspoon of honey.
🍽️ Serving Suggestions
Drizzle over a spinach salad topped with toasted pecans, goat cheese, and fresh strawberries. Use as a sophisticated glaze for grilled salmon or roasted duck breast during the last 5 minutes of cooking. Serve alongside a burrata and heirloom tomato platter for a fruity twist on a Caprese. Pair with a crisp, chilled Rosé or a Sauvignon Blanc to complement the berry notes. Excellent as a dip for crusty baguette slices or as a topping for roasted beets.