Blueberry Sweetgrass Vinaigrette
by Chef Tawnya Brant
Read our Q&A with Tawnya here.
- 2 cups Blueberries (fresh or frozen)
- ½ cup Pure Maple Syrup
- 2 tbsp Sweetgrass
- ½ cup Apple Cider vinegar
- ½ cup Sunflower oil
Place blueberries and sweetgrass in a pan and bring to a boil. Let simmer on low for 5 mins. Turn off and set aside to come to room temperature.
At this point berries can be strained or the sweetgrass pulled out and the whole berries can be used in the dressing.
Put blueberries in blender and blend for 10 seconds.
Place the rest of the ingredients into a blender for 30seconds.
Refrigerate any unused vinaigrette. This can be used for up to one week.
If you are lucky enough to have maple vinegar, you can replace the apple cider vinegar and use only half the amount of maple syrup (1/4cup Maple syrup)