For the blackberry vinaigrette, puree oil, vinegar and blackberries with a hand blender and season with salt and pepper.
Pour into a sterilized bottle about 350 ml. Add the rosemary sprig to the vinaigrette in the bottle, close tightly.
Preparation Tip:
The blackberry vinaigrette can be kept in the refrigerator for about 1 week. Blackberry vinegar can be found at Karl Buchta (always on Saturdays) at the Karmelitermarkt. Rosemary oil is easy to make yourself: put a few sprigs of rosemary in any neutral oil (sunflower/canola), seal well and store in the dark.
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