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
