Tangy Blueberry Vinaigrette

• 2 cups blueberries
• 1 tablespoon white wine vinegar
• 1 tablespoon apple cider vinegar
• 2 tablespoons water, for diluting
• 12 teaspoon minced garlic (a small smashed garlic clove)
• 1 teaspoon turbinado sugar (any kind works, I thought it was the best of brown & regular sugars)
• 14 teaspoon sea salt
• 14 teaspoon lemon juice
• 1 dash ground allspice (a few shakes)
• 2 tablespoons sunflower oil

1. If using frozen berries, let them thaw out at room temperature for at least 2-3 hours first.
2. Plop all the ingredients EXCEPT the oil into a blender-- make sure the blueberries go in first though, everything else it doesn't matter what order you put them inches.
3. Liquefy/pulse etc.
4. until blended.
5. Open the top and pour in the oil as the mixture keeps stirring.
6. Ready to serve or refridgerate!
7. It'll keep for about 2-3 weeks.

blueberries, white wine vinegar, apple cider vinegar, water, garlic, turbinado sugar, salt, lemon juice, ground allspice, sunflower oil

Taken from www.food.com/recipe/tangy-blueberry-vinaigrette-412405 (may not work)