End of Summer has us feeling a little black and blue!
- 1 pint blackberries
- 1 pint blueberries
- large handful purple shiso (opal basil makes a good substitute)
- 2 tablespoons umeboshi plum vinegar
- 3 - 4 tablespoons extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
Combine berries and shiso in a serving bowl. Douse with vinegar and olive oil and season with a generous amount of salt and pepper. Serve at once.