Created by: Executive Chef Kevin Hermann
Prep Time: 15 mins, Makes 3 Cups
2T Balsamic Vinegar
1T Shallot, Minced Fine
2C Blueberries, Washed, Chopped
2T Basil, Chopped
¼t Sea Salt
½t Black Pepper
4T Extra Virgin Olive Oil (EVOO)
1. Begin by soaking the shallots in the balsamic vinegar; allow to steep for 5 mins.
2. Mix in blueberries, basil, honey, sea salt and fresh black pepper. Mix until uniform.
3. Stirring with a fork begin to drizzle in the EVOO. Whisk gently until all the oil is incorporated.
Serve as a garnish to a fresh berry salad or over fresh heirloom tomatoes.
Refrigerate remaining for up to 7 days.