The Blueberry Vinegar will stay fresh for six months and can be put into bottles for a homemade gift. When heating vinegar or acidic foods it's important to use a non-reactive saucepan such as stainless steel, non-stick, or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.
- 2 Packages (6 ounces) Driscoll's Blueberries
- 3 Cups white vinegar
- 3/4 Cup sugar
- Grated zest of 1 orange
- 1/4 Cup Blueberry Vinegar
- 2 Tablespoons walnut or olive oil
- 1/4 Tsp. salt
- 1/4 Tsp. coarsely ground pepper
- 4 Cups mixed lettuces (about 5 ounces)
- 1 Package (6 ounces) Driscoll's Blueberries
- 1/2 Cup walnut halves, toasted
- 1/4 Cup Stilton or blue cheese, crumbled (about 1 ounce)
- 2 Tablespoons snipped chives or thinly sliced green onion
Place blueberries and vinegar in a non-reactive saucepan. Add sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Strain blueberry mixture though a mesh sieve, pressing out as much liquid as possible. Pour into glass containers.
Refrigerate for up to 6 months.
Combine blueberry vinegar, oil, salt and pepper in a screw-top jar or medium bowl. Shake or whisk well to blend.
Toss lettuces, blueberries, walnuts, cheese and chives in a large bowl with desired amount of blueberry dressing