Blueberry Vinaigrette Blueberry Vinaigrette • 30 oz. The Perfect Purée Blueberry, thawed • 16 oz. rice wine vinegar • 4 oz. Dijon mustard • 2 tbsp. sugar • 16 oz. corn or canola oil • Salt to taste Method: 1. In a blender combine the Blueberry puree, rice wine vinegar, Dijon mustard, and sugar. 2. Slowly blend in the corn/canola oil until fully incorporated . Season with salt to taste. 3. Pour into a squeeze bottle or speed pourer for service and refrigerate until needed.