Blackberry Balsamic Vinaigrette Recipe

Large Mason jar with blackberry vinaigrette and a whole blackberry on the top rim, and pretty purple cloth next to it.

5 from 5 votes

This Blackberry Balsamic Vinaigrette recipe will enhance any salad it touches, and it's also a fantastic marinade for poultry. It's sweet, tart, packed with nutrients, and it's incredibly delicious!

Makes about 2 cups / serving size: about 2 tablespoons

Prep Time7

Cook Time3

Total Time10

Course: Condiments, Sauces, Dressings and Vinaigrettes

Cuisine: American

Keyword: great for salads, unique dressings

Servings:

Calories: 135kcal

Author: Valentina K. Wein

Ingredients

1¼ cup fresh blackberries, rinsed and dried
½ cup balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2½ teaspoons granulated sugar
1 teaspoon salt
¾ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 cup extra virgin olive oil

Instructions

Add everything except the oil to a small saucepan and place it over low heat. Stirring it a bit, cook just to dissolve the sugar, salt and mustard. This should only take about 3 minutes, and it should be slightly warm.
Remove the pan from the heat and use the back of a dinner or salad fork to macerate the blackberries. I like keeping them partially intact so there will be small pieces of berries in my salads.
Gradually whisk in the oil and blend until it's completely emulsified. You can also combine the oil and the blackberry mixture in a large jar, one that can hold more than the dressing, so there will be room to shake it. Add everything to the jar, make sure the lid is very tight and then shake until it's blended well.
If it's still warm, let it come to room temperature, or cool it in the refrigerator before using it on a salad.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition