Blueberry-Basil Dressing on Spinach Salad

I was harvesting my wildly growing basil plant, trying to come up with new ways to use it, and recalled the small mountain of blueberries stashed in the fridge. Blueberries and basil? Oh yeah! I did some experimenting and came up with this deliciously tangy-sweet blueberry dressing with basil undertones. The rich color is so wonderful and inviting - I love it! Drizzling it over a simple spinach salad is all it needs to really shine. Feel free to add other nuts, berries, or some thinly sliced onion if you prefer. Enjoy!

Vegan, gluten-free

Ingredients
Baby spinach
Blueberries (or other berries)
Walnuts (or toasted almonds, maple-vanilla candied nuts, etc.)

{For the Blueberry-Basil Dressing}
1/2 cup fresh blueberries
1/8 cup fresh basil, chopped
1 1/2 Tbsp. white wine vinegar
2 Tbsp. olive oil
1/2 tsp. agave/honey
Pinch of salt

Directions
In a blender or food processor, add all dressing ingredients and blend until relatively smooth. Taste and adjust seasonings if necessary. (Salt/pepper if needed, more agave/honey for sweetness, more vinegar for tang, etc.)
Assemble salad on a plate, and drizzle desired amount of dressing on top.

*Note: the dressing will gel a little upon sitting. Simply stir before drizzling, or add a touch of water to thin out if desired. Stores in a covered container in the fridge for a couple days.

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