- 1/4 cup blueberries
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 1/4 cup vegetable oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon adobo sauce from a can of chipotles in adobo sauce
How to make this recipe
- In a small saucepan, mash the blueberries with the sugar and lemon juice and bring to a simmer over moderate heat. Cook, stirring, until thickened, about 8 minutes. Let the mixture cool slightly.
- Scrape the blueberry mixture into a bowl and whisk in the oil, vinegar and adobo sauce. Season with salt and pepper.
The vinaigrette can be refrigerated overnight.
Baby spinach and radishes.