 | NW Blackberry Vinaigrette1 quart Chef Lisa Dupar |
| • | 2 tbsp. The Perfect Purée Blackberry Puree, thawed |
| • | 1 clove fresh garlic |
| • | 1 tbsp. sugar |
| • | 1 tsp. sambal paste |
| • | 1/2 cup rasperry vinegar |
| • | 1 cup fresh blackberries |
| • | 1 cup olive oil |
| • | Salt & pepper to taste |
| Method: | |
| 1. | In blender or chopper put all ingredients except the oil. Blend well. Add the olive oil in a steady stream. Strain out seeds. Before tossing, be sure and shake it up so the oil and vinegar is blended before tossing. |
| 2. | Garnish for salad: Blanched yellow beets – sliced so you can see the spiral, peeled and tossed with a little tangerine olive oil and sea salt. Toss greens in dressing garnish with the yellow beets, goat cheese crumbles and a few fresh blackberries. Top with raw red beet curls and blackberries. |