NW Blackberry Vinaigrette

1 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
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.