1 cup fresh blueberries
1 1/2 tsp fresh thyme 
1/2 Tbsp Lemon zest
3 Tbsp honey
1/4 tsp Cayenne pepper
1/2 tsp shallots minced
1/3 cup balsamic vinegar
1/2 cup extra virgin Olive oil
Salt and pepper to taste


1. Place blueberries, thyme, lemon zest, shallots and Cayenne pepper into  a small sauce pan, add water to the pan just enough to cover the bottom. 

2. Cook the mixture over medium heat until blueberries are soft and thickened. 

3. Place 1/2 cup of the blueberry mixture into a blender with your olive oil, balsamic vinegar and salt and pepper to taste. Blend on high until well combined. 

4. Allow your blueberry vinaigrette to cool, store in a glass jar in your refrigerator for up to 3 to 5 days.

5. You will have 1/2 cup of blueberry mixture left over. You can freeze it for other uses or for your next batch of vinaigrette.

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