½ cup white balsamic vinegar (I like to use a peach white balsamic, but use whatever you have)
1 teaspoon sugar
1 tablespoon chopped fresh mint
2 tablespoons water
½ cup olive oil
Salt and freshly ground black pepper, to taste.
Instructions
Heat the olive oil in a medium pan over medium high heat. Add the shallots and cook until tender and beginning to brown, about 3-5 minutes. Add blackberries and cook until they start to soften, about 3 minutes. Once the blackberries are softened, add the white balsamic vinegar. Cook for 2 minutes, allowing the vinegar to reduce a little bit. Remove from heat and let cool slightly.
Combine shallot and blackberry mixture, sugar, mint, and water in a blender. Blend until smooth. Keep the blender on and add olive oil, pouring in a thin stream until it is all incorporated. If the dressing is too thick, add a little more water to thin to desired consistency. Season with salt and pepper to taste. Keep refrigerated until serving.