Blueberry Mostarda

• 1 tablespoon olive oil
• 1 shallot, minced
• 1 pint blueberries
• leaves from 5 thyme sprigs
• 1 teaspoon granulated sugar
• pinch of salt and fresh cracked black pepper
• 1.5 tablespoons whole grain mustard
• zest of one small lime
• 1 teaspoon white wine vinegar

1. Warm olive oil over medium-high heat and sautee shallot until translucent. Add blueberries, thyme, sugar, a pinch of salt and a few grinds of fresh cracked black pepper. Reduce heat to medium, and cook until jammy about 7-8 minutes (a mixture of some whole and burst berry sauce should remain.)
2. Stir in the mustard and cook 2 additional minutes.
3. Pull the pan off the heat and add lime zest and vinegar.
4. Serve alongside grilled meats or strong hard cheeses and cured meats. I like to serve with grilled pork chops over spicy greens.

olive oil, shallot, blueberries, thyme, sugar, salt, whole grain mustard, zest of one small lime, white wine vinegar

Taken from food52.com/recipes/31140-blueberry-mostarda (may not work)