Blueberry Vinaigrette
rec.food.cooking/Sandy Miller

1/4 cup rice wine vinegar
1/4 cup balsamic vinegar
3 Tbsp concentrated orange juice
2 Tbsp olive oil
1 clove garlic, minced
2 Tbsp chopped shallots
1 Tbsp lemon juice
1 Tbsp water
4 or 5 pink peppercorns, cracked
1 Tbsp dijon mustard
3/4 cup blueberries, fresh or frozen

Saute garlic and shallots in olive oil. Cool for a few minutes. Stir in remaining ingredients to mix evenly, reserving blueberries. Add blueberries last. Serve as a dressing with greens. To use as a marinade, place in food processor and turn on and off quickly several times or just enough to blend blueberries into mixture.

Blue on Green (Blueberry Dressed Greens): Butter lettuce, Red leaf lettuce, Red onion, thinly sliced rings, Blueberry Vinaigrette

Serve 3 Tbsp Blueberry Vinaigrette on side with each portion greens, or toss with greens just before serving and garnish with red onion rings.