This is what I refer to as “a back pocket” recipe. It’s good to have this to fall back on and use frequently. This vinaigrette is wonderful drizzled over a salad that includes goat cheese and yellow/orange fruit. The color contrast between the goat cheese, the fruit and the vinaigrette is striking. And truly delicious. I love using preserves, jams, marmalades, chutneys, etc. to make vinaigrettes. You know you have some jam or jelly or some such loveliness in your cupboard or fridge. They are a great base for a vinaigrette, particularly is you’re using the same fruit in your main course or side dish…repetition of flavor is where it’s at, baby.This goes together in a flash, which is always a bonus, isn’t it? If you don’t have any oranges in the house, 1 tablespoon of frozen orange juice concentrate or orange marmalade can easily be subbed for the orange zest. Who knows? You may even like it better. There is just a hint of mint in the dressing, nothing over-powering. Same thing with the garlic…you want the blackberry to be the front flavor. It’s important to melt the preserves before you mix everything together. Then, just toss all the ingredients in a jar (here is mixed it in the cup, then transferred it to a jar) with a tight-fitting lid. That lid part is extremely important, as blackberry vinaigrette on the kitchen walls is a decorating look no one wants! It happens and it’s a God-awful mess. But, that’s another story…anyway….
By the way, this little vinaigrette is very nice drizzled over grilled chicken or salmon, on seared scallops or a pork tenderloin. I think it might even be good on steak….
Blackberry Vinaigrette with Orange and Mint
- 1/3 cup seedless blackberry preserves, melted and cooled slightly
- 3 tablespoons white wine vinegar (use more for a sharper vinaigrette)
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon grated orange (or lemon zest)
- 1/4 teaspoon grated fresh garlic
- 1/3 cup vegetable oil
- 2 tablespoons good olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 small fresh mint leaves, very finely minced (barely 1/4 teaspoon)
Combine the preserved, vinegars, zest, and garlic in a small bowl. Whisk until well-combined. Combine the vegetable oil and olive oil. Slowly pour the oil, in a very thin stream, while whisking vigorously, until thoroughly combined. The mixture will thicken as it stands. Add the salt, pepper and mint. Chill for at least 1 hour before using.
NOTE: You can also toss all the ingredients in a jar with a tight-fitting lid and shake the mixture like crazy until thoroughly combined.
Blackberry Vinaigrette with Orange and Mint Recipe©Marcia Lahens 2018. All rights reserved.
This time of years, I love to substitute peach or nectarine slices for avocado in salads. This vinaigrette is wonderful with either of those options.