Blueberry-Gorgonzola Vinaigrette
Serve with field greens or baby spinach.
Ingredients:
- 1/4 cup balsamic vinegar
- 3 Tbs. orange juice
- 1 Tbs. Dijon mustard
- 1 Tbs. sugar
- 3 oz. Gorgonzola cheese
- 1/2 cup Sonoma® dried blueberries
- 1 1/2 cups canola oil
Instructions:
Place first 5 ingredients, along with half of the blueberries in a blender and puree until smooth. With blender on low, slowly drizzle oil into mixture until emulsified. Pour into bowl and add remaining blueberries, and season with salt and pepper.
Prep Time: 10 mins.
Yield: 2 cups
Credit: Sonoma Dried Tomatos
