Blueberry Basil Vinaigrette

Recipe created by: Kim Banick

Ingredients:

- 1/2 cup Citreve Blueberries 
- 1 cup fresh basil leaves
- 1/2 cup apple cider vinegar 
- 1 teaspoon kosher salt

- 1 cup avocado oil or your favorite oil
- 1/8 teaspoon garlic powder 
- 1/4 cup honey

Instructions:

Combine the freeze dried blueberries, basil leaves, apple cider vinegar and salt. Press ingredients together to release the flavors. Cover the mashed blueberry mixture and refrigerate for 24 hours. 

To finish the dressing, strain the blueberry mixture through a fine sieve. (Save the blueberry pulp, see notes for a unique way to use it.) In a small blender, add the blueberry liquid, honey and garlic powder. While blending, drizzle in the oil. Blend only until combined. 

This dressing is so amazing with crisp greens, slivered red onions, goat cheese and sliced roasted almonds. 

Note: After the blueberry mixture is strained, take the pulp and remove as much of the basil as possible. Add the rehydrated freeze dried blueberries to your favorite smooth cheese such as Boursin or goat cheese. Spread on crackers or toasted bread. Top with a few freeze dried blueberries and a sprig of basil.