1/2 Cup balsamic vinegar
1 Clove garlic
2 T Persimmon Hill Farm Elderberry Juice
2 T Red Wine vinegar
2 tsp Honey (optional)
1 T Dijon or whole grain spicy mustard
3/4 Cup light tasting olive oil
1 T finely chopped shallots (optional)
Peel and split the garlic clove and add to the balsamic vinegar in a small pan or microwave-safe bowl. Heat to just below boiling and let sit for 5 minutes for garlic to infuse the vinegar. Remove the garlic and stir in the elderberry juice and red wine vinegar. Then whisk in the honey, mustard, olive oil, and shallots, if desired, until well blended. The shallots really add a great flavor, so I recommend adding them if you have them available. This makes about 1.5 cups. You can add salt and fresh ground pepper, if you like, but I generally prefer to let diners add their own, as many want to limit their salt intake.
This dark purple vinaigrette is wonderful on a salad of baby spinach and mixed greens with fresh tomatoes, feta cheese and chopped pecans. It will keep in the refrigerator for several weeks although the oil may solidify. Just place the cruet in a bowl of warm water for 10 minutes or so to liquefy the oil and then shake well to blend before serving.