It’s been kind of busy with getting crops in. This weekend, while we were bottling wine, I had the chance to try out a vinaigrette with the blueberry wine vinegar. I found a recipe for a raspberry vinaigrette and adapted it. What I did was mix together:
1/2 up olive oil
8 Tbsp. blueberry wine vinegar
1/4 tsp. dried marjoram leaves
1/4 tsp. dried thyme leaves
1 tsp. sugar
After mixing it up, I drizzled it over spinach leaves, mandarin oranges, and walnuts. I’m new to food photography, but here it is.
After we got this far, Brandon decided it would be good with his grilled chicken on it, so he added that. Everyone seemed to think it was pretty good. Brandon even took the ingredients home so he could make another one. I still need to try a marinade with the vinegar.