Guest Author - Vannie Ryanes
Use Blueberry vinegar for salads made with any spicy greens such as radicchio or endive; or hardy spinach salad with herbed croutons.
1-1/2 cup frozen blueberries
16 oz balsamic vinegar
1 tblspn sugar
Crush blueberries in a blender. Pour into strainer, push through to refine. Add sugar to balsamic vinegar and whisk to dissolve. Add blueberries to vinegar mixture and pour into jar with cover. Refrigerate overnight before using. This vinegar needs no oil. It gives greens a fresh sparkling flavor.
*You can also make strawberry vinegar the same way.
*Serve salads with slices of cold riped watermelon or honeydew melon. Sprinkle slices with a little salt to deepen the flavor of the melon.