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- 3/4 c. canola oil
- 1 c. blackberry jam (half-pint jar)
- 1/4 c. balsamic vinegar
- 1/8 c. basil leaves (I like to use pesto basil like boxwood or Perpetuo.)
- 1 clove garlic, minced
- 1/2 t. fine sea salt
- 1/2 t. fresh ground pepper
- Place all ingredients in a blender and pulse until smooth. Store in refrigerator.
- Note: If you can’t stand blackberry seeds, you will need to strain this or use a seedless jam.
- Love these colors. The basil is freshly picked from the herb garden.
- I tried to do some lovely squiggles to show the color of this dressing. Guess a seed got in the way.
- I present “The Blob.”
- I served this dressing on a spinach-spring mix salad with peaches, red onion, and grilled chicken.
- Here is my next adaptation
- Rosemary-Peach Jam Dressing
- 3/4 c. canola oil
- 1 c. peach jam
- 1/4 c. white wine vinegar
- 1 t. rosemary, chopped
- 1 clove garlic, minced
- 1/2 t. fine sea salt
- 1/2 t. fresh ground pepper
View Full Recipe at Eliots Eats
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