I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Friday, August 27, 2010

Cinnamon Blueberry Salad Dressing

As blueberries wave goodbye to us this season, consider this recipe one of their last hurrahs.  Any berries left in your fridge which are old and wrinkly, yet still have a little life left in them, can be utilized.  This dressing compliments many salads, but I prefer it served with either blue or goat cheese.  Throw in some nuts and dried cranberries, and you just built the "Yummy" factor into an otherwise "OK" salad.  Go crazy, use hazelnuts for a change, maybe even toss in some micro greens or curly garlic sprouts for an artistic presentation.  Here's the recipe:

1/2 cup blueberries
1/2 cup champagne vinegar
1 cup avocado oil
1/2 tsp freshly ground cinnamon
Salt TT
Pepper TT
1-2 TBSP of honey

Add all of the ingredients to a blender or food processor and puree.  Strain the dressing through cheese cloth or a Chinoise.   Stir in the honey and you're on blueberry hill baby.

Investing in a chinoise or fine china cap is a no brainer, I use mine for everything.  Here is an inexpensive model I found on Amazon:

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