Blueberry Vinaigrette

Makes ½ cup, can be doubled

¼ cup blueberries
1 teaspoon sugar
1 teaspoon lemon juice
¼ cup vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon adobo sauce (from a can of chipotles in adobo sauce) or Sriracha sauce
¼ teaspoon kosher salt
Sprinkle black pepper

In a small saucepan, mash blueberries with sugar and lemon juice and bring to a simmer over moderate heat. Cook until thickened about 8 minutes. Cool.

Whisk in oil, vinegar and adobo sauce. Season with salt and pepper.

Serve on mixed greens with blueberries, toasted nuts, and avocado. Or add some goat cheese for a dairy side dish.

Serve on baby spinach lettuce with radishes, blueberries, red onion, and toasted sweet nuts.

Double the dressing, and pour over mixed cabbage, purple and green, with blueberries, red onion, parsley, and cilantro.

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