Instructions

In a small pan, heat the olive oil for 1 minute over high heat and then add the fennel and onion. Season with a pinch of salt and black pepper and sweat until the vegetables become translucent, and then add the blueberries.

Swirl the pan until the blueberries begin to release their liquid and add the Balsamic vinegar, reduce by half.

Puree the reduction in a blender or with a stick blender and allow to cool.

In a bowl, add the mustard and the chilled blueberry Balsamic vinegar, seasoning with a pinch of salt and black pepper. Slowly drizzle in the extra virgin olive oil, whisking constantly to emulsify.