Yield: 1-1/2 cups
1 whole egg
1 tablespoon minced fresh tarragon
2 tablespoons seedless blackberry puree
1/4 cup raspberry vinegar
3/4 cup corn oil
1 tablespoon honey
1-1/2 teaspoons granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground white pepper
In the work bowl of a blender, combine egg, tarragon, blackberry puree and raspberry vinegar.
With machine running, slowly pour in corn oil, honey, granulated sugar, salt and pepper.
Serve over fresh greens.
Nutrition information per 2 tablespoons: Calories 144; Fat 14 g; Carbohydrate 4 g; Cholesterol 18 mg; Sodium 123 mg; Protein 1 g