Berry Vinaigrette

Ingredients

• 1 punnet (125g) raspberries
• 1 tub (125g) blueberries and/or blackberries 
• 1 cup (250ml) white balsamic vinegar 
• 1 garlic clove, finely chopped 
• ¼ onion, thinly sliced 
• 2 cups (500ml) good-quality olive and canola oil blend (avocado or mild oil works well) 
• ¼ cup (60ml) honey 
• Salt and milled pepper  

Method

1. Combine raspberries, blueberries and/or blackberries, vinegar, garlic and onion in a pot. 
2. Place a round of baking paper on liquid (big enough to fit in the pot) and bring to a simmer.  
3. Simmer on low heat for 15 minutes, remove from heat and set aside for 1 hour to infuse.
4. Strain vinegar and discard berries.  
5. Combine oil, infused vinegar and honey. Season. 
6. Pour into a sealable jar or bottle and keep in the fridge for up to 2 weeks.  
7. Shake well just before serving. Goes well with just about any salad.  

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