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Blueberry Honey Vinaigrette

Author: Public Coast Farm

Bursting with sweet summer flavor, this vinaigrette is perfect on mixed greens or fresh melon.

Chef and Public Coast Brewer Will Leroux loves to drizzle this on a fan of ripe green melon slices and salty prosciutto.  To finish, Sprinkle the platter with blueberries and tuck mint sprigs under the melon for a summery, fresh platter.


  • 1 cup fresh Public Coast Farm blueberries
  • ¼ cup of water
  • 1 large handful of fresh flat leaf parsley
  • 1 tablespoon minced shallot
  • ¼ cup honey
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup of champagne vinegar
  • 1 cup extra virgin olive oil


  1. Purée all ingredients except the olive oil in a blender or food processor until smooth.
  2. With the motor running, add olive oil in a stream until it emulsifies.  Season with additional salt and pepper to taste.