On my last night in Colorado, my mom and I debated going out to a restaurant before deciding that we could make something equally good, or better, than any restaurant in town. And we did! I’ll post the rest of our dinner recipes later, but we started off the meal with a delicious salad with fresh greens, goat cheese, pears and a fabulous blackberry vinaigrette. This dressing comes together in just a few minutes and the leftovers keep well in the fridge.
- 6 oz. fresh blackberries
- 3 tbl. red wine vinegar
- 1½ tbl. honey
- ¼ cup olive oil
- salt and pepper to taste
- Puree the blackberries in a blender or food processor. Press the puree through a fine mesh sieve to separate the seeds. Throw away the seeds and return the fruit puree to the blender or food processor.
- Add the red wine vinegar, honey and olive oil and blend until combined. Salt and pepper to taste. Chill in the fridge until ready to use.
Source: Annie’s Eats