1 cup olive oil
1 cup blueberries
1 Tablespoon Dijon mustard
2 Tablespoons Sucanat (or brown sugar)
2 teaspoons minced shallot
3/4 teaspoon sea salt
1/2 teaspoons ground white pepper (or black)
1/2 teaspoons paprika
Combine all foods in a food processor or blender and mix until smooth. Let sit for at least 30 minutes to blend flavors. Yields eight servings.
When you chill the dressing in refrigerator, the olive oil will thicken, but you can still scoop onto the salads and it tastes delicious!
For more details and photos, click here.