Ingredients
8 oz    Blueberry Purée
3 oz    Champagne vinegar
1 ea    Lime juice, fresh
2 oz    Walnuts
1 ea    Shallot
2 oz    Parmesan cheese
4 oz    Honey
24 oz    Vegetable Oil
Salt, to taste
Pepper, to taste
Water, as needed

Preparation
Place the first 7 ingredients into a food processor and process them until smooth. With the processor running add the oil in a slow steady stream to create an emulsion. Strain the vinaigrette through a chinois and thin it with water until the desired thickness is reached.

Specialty Ingredients
#28034 Ponthier Blueberry Purée