Berry Vinaigrette

A colourful way to liven up your favourite summer salad. From GF magazine.

• Ready In: 10 mins
• Yields: 2/3 cup

Ingredients

• 3  tablespoons extra virgin olive oil
• 3  tablespoons  sunflower oil
• 2  tablespoons red wine vinegar or 2  tablespoons white wine vinegar
•  salt and pepper

• CHOOSE FROM THE FOLLOWING BERRIES

• 3  strawberries, hulled and finely chopped
• 3  ounces raspberries, roughly crushed
• 4  tablespoons red currants, stripped from stalks and lightly crushed with a fork
• 5  tablespoons blueberries, roughly crushed

Directions

1. Shake the oils and vinegar in a bottle or jar with a tight-fitting lid until blended.
2. Season with salt if you want, and pepper, then drop in the fruit.
3. Shake gently before using.
4. Keeps in an airtight container in the fridge for up to 3 days.