Brendan Collins’ Blackberry Vinaigrette

blackberriesBrendan Collins of Waterloo & City was at the Santa Monica Farmers Market this week where he talked to Laura Avery on the Market Report.  Brendan is making a beet salad with goat cheese and a blackberry vinaigrette.  A recipe for the dressing follows:

Blackberry Vinegar
1 qt balsamic vinegar
1 qt cider vinegar
1 qt over ripe blackberries

Mix all the ingredients and marinate in the fridge for a minimum of 2 weeks

Blackberry Vinaigrette
2 pts blackberry vinegar
4 pt blackberries
1 qt olive oil
1 qt grape seed oil
4 clove garlic very finely chopped
4 shallots fine chopped
1 oz lemon juice
3 tsps Dijon
5 tsps seat salt
20 turns of a pepper mill that has black pepper corns in it

Warm the vinegar up with blackberries blend and pass through a sieve.

Add salt pepper shallots, garlic, mustard, vinegar, salt and lemon juice and shake in a container large enough to hold all ingredients add oil in small batches shake well and adjust seasoning to you taste