You guys...  Purple salad dressing!

I made purple salad dressing and there’s not a beet in sight.  This is cause for celebration. 

I was assembling a meal for a dear friend who had a sweet little human exit her body last week, and as I stood amidst the salad greens, all of my go-to dressings suddenly seemed very boring.  

I wanted to make my own dressing, with pretty berries and fragrant mint - a dressing that could make me want to eat salad. 

I love blackberries.  They have a lot of critics, but I adore them - bitter centers and all!  They also turn a lovely shade of magenta when you blend them up! 

The sweetness of these berries pairs so well with the rich, molasses-like flavor of balsamic. 

I added several leaves of fresh mint as well as lemon juice, salt, and a bit of sugar to the berries before I drizzled in my olive oil.

If you prefer a sweeter dressing, or your berries are on the tart side, you can add a little extra sugar.  If you are not a huge fan of mint, you might start off with just 2-3 leaves.  It's all up to your own taste!

Your food processor is your best friend when it comes to emulsifying. 

The final dressing is sweet and tangy and so full of Summer flavor!

After delivering a simple salad of arugula and almonds to my friend, and snuggling her sweet baby, I realized that this salad could only be improved by a hearty serving of my love - burrata.

There is always a place for more cheese.

I am thinking of trying it drizzled over grilled peaches... 

I just really love this color. 

This makes me want to eat salad almost as much as I want to eat cookies. 

Sincerely, 

Pedantic Foodie

Blackberry Balsamic Vinaigrette

makes about 1 1/2 cups

- 1 cup fresh blackberries 

- 2 tablespoons balsamic vinegar 

- 4-6 mint medium leaves 

- 2 teaspoons granulated sugar

- 1 teaspoon fine salt

- 1 tablespoon lemon juice 

- 1/2 cup extra virgin olive oil

In the work bowl of your food processor combine blackberries, balsamic, mint, sugar, salt, and lemon juice.  Pulse until smooth. 

With the food processor running, slowly stream in the olive oil, forming an emulsion.  When all the oil has been incorporated, transfer the dressing to a jar and store until ready to use.  Enjoy! 

Serving suggestion: Serve the dressing over fresh arugula, sliced almonds, whole blackberries, and burrata.