Blueberry Vinaigrette Dressing
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There’s something about blueberries that feels fresh and effortless.
When you blend them into a vinaigrette with our Blueberry Aged Dark Balsamic, the flavor becomes deep and slightly sweet — but not overpowering. Add a touch of honey, a splash of Champagne White Wine Vinegar, and finish it with Persian Lime Olive Oil, and suddenly you have a dressing that feels bright, balanced, and just a little unexpected.
The lime oil brings a clean citrus note that keeps the blueberry from becoming too rich. It’s beautiful over mixed greens with goat cheese and toasted pecans. It’s lovely drizzled over grilled chicken. And if you use a little less oil? It makes a wonderful dipping sauce or marinade.
This is the kind of dressing that makes a simple salad feel special.
Fresh. Fruit-forward. Perfectly balanced.
Blueberry Vinaigrette Dressing
Rated 5.0 stars by 1 users
Category
Dressings & Sauces
Author:
Servings
Makes approximately 1 cup (serves 6–8 salads)
Prep Time
5 minutes
A vibrant blueberry vinaigrette made with Blueberry Aged Dark Balsamic, fresh blueberries, Champagne White Wine Vinegar, honey, and Persian Lime Olive Oil for a bright, fruit-forward dressing.
Ingredients
Directions
In a food processor or blender, combine Persian Lime Olive Oil, fresh blueberries, Champagne White Wine Vinegar, Blueberry Aged Dark Balsamic, and honey.
Blend until completely smooth.
Taste and adjust sweetness or acidity if needed.
Transfer to a jar and refrigerate until ready to use. Shake well before serving.
Recipe Note
Tracey’s Notes
- Persian Lime Olive Oil brightens the blueberry flavor without overpowering it.
- This pairs beautifully with goat cheese, spinach, grilled chicken, or even as a drizzle over fresh fruit.
- Store in the refrigerator for up to one week and shake well before each use.
Optional
- Use slightly less oil for a thicker dressing perfect for dipping or marinating chicken.
- Add a pinch of sea salt to enhance the fruit flavor.
- Stir in a teaspoon of Dijon mustard for added depth and emulsification.