Blueberry Vinaigrette

Try on a salad of arugula, basil, blueberries, and sweet corn.


  • ½ cup fresh blueberries
  • ½ cup blueberry jam
  • ¼ cup white wine vinegar
  • ¼ cup fresh lemon juice
  • 2 tablespoons minced shallots
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon minced orange zest
  • salt and black pepper to taste


  1. Puree blueberries and jam in a food processor; strain through a fine-mesh sieve, discarding seeds. Transfer puree to a bowl.
  2. Whisk in vinegar, lemon juice, shallots, oil and zest; season with salt and pepper.