Blackberry Vinaigrette

Picture it, Mexico, 2011.  We are at this mayan joint where everything starts and ends in a X and I am just trying to make sure I don't accidentally eat pork.   The menu is approximately 45 pages long, and I am starting to sweat.

I usually don't have a hard time ordering somewhere, but sweet martha, whats a girl with IBS to do?!?

And then. Right off the English menu a phrase jumps out at me like a jalapeno in frying oil.

Blackberry. Vinaigrette.

WHAAAA?

Trust me, I was just as confused as you are about it.

But I Don't care whose idea it was, it was a good one, son!

The Mayans got something right.

BLACKBERRY VINAIGRETTE

1 tablespoon olive oil

1 tablespoon minced shallots

1 teaspoon minced garlic

1 pint fresh blackberries, plus extra for garnish

1/2 cup white wine vinegar

2 tablespoons balsamic vinegar

1/2 teaspoon sugar

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh tarragon

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/2 cup light olive oil

In a large skillet, heat the oil over a medium-high heat.  Add the shallots and garlic and cook, stirring, for 1 minute. 

Add the blackberries and cook, stirring, for 2 minutes.

Deglaze the pan with the vinegars and cook until reduced by half, about 30 seconds.

Remove from the heat and transfer to a blender. 

Add the sugar, mint and tarragon, and process to a smooth paste. Add the salt and pepper. 

With the machine running, add the light olive oil through the feed tube and process until smooth.

Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour. 

Winter, Spring, Summer or Fall, This vinaigrette will wake up any salad.

Love,

Whit