Marionberry Vinaigrette

Marionberry Vinaigrette

A tangy-sweet dressing built on jammy marionberries and bright vinegar.

Total 15 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This vinaigrette blends ripe marionberries with red wine vinegar, shallot, and a touch of honey for a fruity dressing that balances tart and sweet. It works well drizzled over mixed greens, grilled chicken salads, or spooned onto a cheese board. The berries are pureed and strained for a smooth, pourable texture that still carries their deep purple color.

Ingredients

  • 1 cup fresh or thawed frozen marionberries
  • 3 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon black pepper, to taste

Method

  1. Place the marionberries, red wine vinegar, honey, shallot, and Dijon mustard in a blender or food processor.

  2. Blend until smooth, about 30 seconds.

  3. Pour the mixture through a fine-mesh strainer into a bowl, pressing with a spatula to extract the puree and discard the seeds.

  4. Whisk the olive oil into the strained berry mixture in a slow, steady stream until emulsified.

  5. Season with salt and black pepper to taste, whisking to combine.

  6. Transfer the vinaigrette to a jar or cruet and chill until ready to serve.

Rate this recipe

★ 3.6 (1)

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    Marionberry Vinaigrette

    This vinaigrette blends ripe marionberries with red wine vinegar, shallot, and a touch of honey for a fruity dressing that balances tart and sweet. It works well drizzled over mixed greens, grilled chicken salads, or spooned onto a cheese board. The berries are pureed and strained for a smooth, pourable texture that still carries their deep purple color.

    15 min 16 oz 110 cal

    Ingredients

    • 1 cup fresh or thawed frozen marionberries
    • 3 tablespoons red wine vinegar
    • 1 tablespoon honey
    • 1 teaspoon shallot, minced
    • 1 teaspoon Dijon mustard
    • 1/2 cup extra-virgin olive oil
    • 1/2 teaspoon salt, to taste
    • 1/4 teaspoon black pepper, to taste

    Method

    1. 1

      Place the marionberries, red wine vinegar, honey, shallot, and Dijon mustard in a blender or food processor.

    2. 2

      Blend until smooth, about 30 seconds.

    3. 3

      Pour the mixture through a fine-mesh strainer into a bowl, pressing with a spatula to extract the puree and discard the seeds.

    4. 4

      Whisk the olive oil into the strained berry mixture in a slow, steady stream until emulsified.

    5. 5

      Season with salt and black pepper to taste, whisking to combine.

    6. 6

      Transfer the vinaigrette to a jar or cruet and chill until ready to serve.