½ C blackberry vinegar
1 Tbls white balsamic vinegar
½ C extra virgin olive oil
2 Tbls honey
1 tsp dijon mustard
1 clove garlic, minced
1 Tbls minced shallot
½ tsp thyme
salt & pepper to taste
Directions
Whisk together all ingredients. Refrigerate at least an hour before serving to allow flavors to blend.
I found this vinaigrette to be a little lighter on the blackberry flavor than I wanted, so I added 2 or 3 tablespoons of blackberry juice.
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