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Blackberry Rosemary White Balsamic Vinaigrette

This is a really simple and delicious dressing. It combines the perfect combination of sweetness with acidity. And if you love the flavors of blackberries and rosemary, like me, then it’s a great dressing to have in your refrigerator. Since it has a lot of balsamic, I've kept it in my fridge for a month. It might last longer, but I can’t actually vouch for that. I normally use it for spinach for mixed green salads. But you could use it as a chicken or steak marinade or something else entirely.


6 oz/1 pint blackberries

3 sprigs of rosemary

4-5 mint leaves (optional)

2-3 cloves of garlic

1/2 cup white balsamic vinegar

1/4 cup balsamic vinegar

3 tbsp olive oil

1 tbsp white sugar

1 tbsp honey

1 tsp salt

1 tsp black pepper


1. In a powerful food processor/blender, puree the blackberries, garlic and vinegars until smooth.

2. Add the other ingredients and continue to puree until a homogenous mixture is made.

3. Done! (Yields 2 cups dressing.)

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