Berry Good Vinaigrette

Berries are making their way into the market. Cherries (while not technically a berry) have pushed out the citrus, local strawberries will appear in a few weeks, and of course we always seem to have a bag or two of blueberries in the freezer all year long. When you have a few sad little berries rolling in the bottom of an otherwise empty produce bag, try whisking together a berry vinaigrette. It is great over grilled asparagus, a spinach or fruit salad, and alongside roasted chicken. Berry versatile (food punners unite)!

And if you need one more story about spring mushrooms, head over at MarcusSamuelsson.com for my latest posting on morels and all things fungi.

Berry Vinaigrette
1/4 cup fresh or frozen berries or small fruit*
2 tablespoons Balsamic vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
Olive or grapeseed oil
Salt and pepper

Use food processor or blender to puree berries with vinegar, maple, and mustard. Whisk in enough grapeseed oil (about 1/4 cup) to make an emulsified dressing. Season to taste with salt and pepper.

* Strawberries, pitted cherries, raspberries, blueberries, and blackberries all work well.