Tossed Salad with Blackberry Vinaigrette
Source: Cooking Light magazine, July/August 1994
Yield: 5 servings

1 tsp cornstarch
1/4 cup water
1/4 cup Sweet Blackberry Vinegar (recipe follows)
1/4 tsp salt
2 tbsp lemon juice
1 clove garlic, minced
Dash of pepper
6 cups loosely packed torn curly leaf lettuce
2 cups loosely packed torn radicchio (about 1 large head)
1 1/2 cups fresh blackberries
3/4 cup (2 inch) julienne cut yellow bell pepper strips
1/4 cup thinly sliced onion, separated into rings
1/4 cup coarsely chopped fresh mint

Place cornstarch in a small saucepan. Gradually add water, stirring with a wire whisk until well blended. Stir in 1/4 cup Sweet Blackberry Vinegar and next 4 ingredients. Bring to a boil, and cook 1 minute, stirring constantly. Cool; cover and chill.

Combine lettuce and next 5 ingredients in a large bowl; toss gently. To serve, pour dressing over lettuce mixture; toss well, and serve immediately.

Sweet Blackberry Vinegar
Yield: 4 cups

Use in tossed salad recipe or substitute for other vinegars to add more flavor to salads.

3 cups fresh blackberries
2 cups rice vinegar
2 cups sugar

Position knife blade in food processor bowl; add berries and process until smooth. Combine puree' and vinegar in a bowl; cover and let stand at room temperature 24 hours, stirring occasionally.

Strain mixture into a large saucepan; discard seeds. Stir in sugar; bring to a simmer, and cook 5 minutes. Remove from heat, and let cool. Pour vinegar into decorative jars, and seal with corks or other airtight lids.

NOTE: Store vinegar in airtight containers for up to 3 months.