I don't normally post recipes, but I made this one from Southern Living Magazine and it is delicious and I felt like it should be shared. This is a must have topper for summer salad. I poured it over a salad of fresh greens, carrots, broccoli, fresh peaches, raisins and feta cheese. Since our oldest daughter, Madison is allergic to nuts, we didn't include them, but it would be great with walnuts, almonds or pine nuts.
1/2 Jar seedless blackberry preserves
1/4 c red wine vinegar
6 fresh basil leaves
1 garlic clove, sliced
1/2 teas salt
1/2 teas seasoned pepper
3/4 cup vegetable oil
In blender or food processor, combine blackberry preserves, red wine vinegar and next 4 ingredients. Slowly add vegetable oil while blender is on until smooth.