Red, white, and blueberry! This festive side dish or light dinner is a great way to ring in the summer holidays and New England’s warm weather.
LEVEL: EASY
YIELD: 6-8 SERVINGS
Ingredients
- 4 Cups Spring Salad Mix
- 2 Cups Baby Arugula
- ¼ Cup Crumbled Goat Cheese
- 1 Cup Pitted Cherries
- ½ Cups Blueberries
- ½ Cup Hazelnuts
- Blueberry Vinaigrette to taste
Blueberry Vinaigrette Ingredients
- 2 Cups Blueberries
- ¼ Cup Sugar
- 2 Each Lemons
- ⅓ Cup Balsamic Vinegar
- 2 Tbs Rice Wine Vinegar
- 1 ½ Cup Canola Oil
- Salt/Pepper to taste
Preparation Method
- Induction – On medium heat, cook the blueberries, sugar, and the juice and zest of one lemon. Stir and continue to cook until most of the berries have burst, about 20 minutes.
- Remove from heat and strain.
- In a blender, add the blueberry puree, vinegars, and the juice of the second lemon. Blend to combine and slowly add the canola oil while blending on low.
- Season with salt and pepper to taste and refrigerate until serving.
- Build a festive salad with washed greens, goat cheese, cherries, blueberries, hazelnuts, and fresh blueberry vinaigrette.