This Blueberry Balsamic Vinaigrette is savory and has delicious anti-inflammatory properties. It is easy to make and goes well on any green leafy salad.
¼ cup fresh blueberries
1 cup olive oil
⅓ cup balsamic vinegar
Stevia to taste
Place blueberries in a small saucepan with just enough water to cover the bottom of the pan. Cook on medium-low heat until berries are just soft and thickened.
Pour the berry mixture into a blender. Blend on high, combined with the oil and vinegar. For a sweeter flavor, add Stevia to taste. Allow cooling.
Store in a covered container in the refrigerator for up to 1 week.