We visited Port Hardy and enjoyed dinner in a restaurant and then I ended up asking the Chef for this fabulous recipe, which he generously wrote down and also gave me an extra sample of the vinaigrette to take home (How lucky can one get)…
This is a base recipe. Play with the flavors till you have the taste you prefer.
I have made a lot of changes to the original recipe, so here we go with my version:
2 cups frozen blackberries (I used fresh)
½ cup white sugar
½ cup water
Combine in a pot and cook well (±5-7 minutes) and let it cool down. (I kept mine look warm and then poured it in the NutriBullet – the large cup) and processed until liquefied.
Apparently you have to pass it through a fine mesh strainer with spatula, till NO seeds left. (I did strain it as the NutriBullet made it so fine, no need to strain).
Add ½ cup lemon juice and zest from 1 lemon direct into the blender cup and 1 Tablespoon of Dijon mustard (for emulsifying, not flavor).
Blend together and add ¾ cup EVOO (Extra Virgin Olive Oil) until desired consistency. You may wish to use less, but I like the creamy and silkiness and the texture with a ¾ cup EVOO
Source: Chef from Port Hardy
Adapted by Esmé
