Place your blueberries in a small pan, add the honey and bring to a boil. Cook for about 5 minutes stirring and squashing the fruit with the back of a spoon.
Put the mixture through a fine sieve and stir to separate the juice from the pulp. Cool the juice completely.
Combine the blueberry juice with the rest of the ingredients and store in a bottle or jar. Keep refrigerated.
Use either fresh or frozen blueberries. Sweeten with honey or maple syrup.Once you’ve extracted the juice from the blueberries do NOT throw out the pulp – add it into a smoothie or enjoy with a bit of yogurt.You can add even more flavour into this vinaigrette by cooking the blueberries with freshly chopped mint or basil (about 1 tablespoon each) or thyme (1 teaspoon).Use a fine citrus zester.I used a fine sieve to separate the juice from the pulp of the blueberries but you can puree all the ingredients in a blender if you prefer (although the dressing may not be as smooth). After your blueberry mixture has cooled completely combine it with the rest of the ingredients and puree. I usually use cold pressed rapeseed oil but any good quality vegetable oil will work. I do not recommend olive oil as it can be a little overpowering in salad dressings, though this is a personal view so use your favourite oil.You can swap blueberries for raspberries or strawberries in this recipe.