BLACKBERRY THYME BALSAMIC VINAIGRETTE
6OZ FRESH BLACKBERRIES
3 SPRIGS OF FRESH THYME
1/4 C SUGAR
1/2 T DIJON MUSTARD
1 T BALSAMIC VINEGAR
1/4 C OLIVE OIL
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
Place the blackberries, thyme sprigs and sugar in a small saucepan set over medium heat. Cook, pressing on the berries, until they have softened and the juices have released. Remove from heat and strain the mixture through a fine mesh sieve pressing on the solids to extract as much liquid as possible. Discard solids. Place the blackberry thyme syrup in a bowl and whisk in the dijon mustard, balsamic vinegar and olive oil. Season to taste with salt and pepper. Toss with baby arugula, goat cheese, fresh blackberries and roasted pecans for a delicious salad.
3 SPRIGS OF FRESH THYME
1/4 C SUGAR
1/2 T DIJON MUSTARD
1 T BALSAMIC VINEGAR
1/4 C OLIVE OIL
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
Place the blackberries, thyme sprigs and sugar in a small saucepan set over medium heat. Cook, pressing on the berries, until they have softened and the juices have released. Remove from heat and strain the mixture through a fine mesh sieve pressing on the solids to extract as much liquid as possible. Discard solids. Place the blackberry thyme syrup in a bowl and whisk in the dijon mustard, balsamic vinegar and olive oil. Season to taste with salt and pepper. Toss with baby arugula, goat cheese, fresh blackberries and roasted pecans for a delicious salad.
