Brendan Collins’ Blackberry Vinaigrette

Brendan 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:

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