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Shoo the blues: a summer salad with
blueberries and blue cheese. Photo courtesy
You’ll shoo the blues away with this “blue salad”: blue cheese, fresh blueberries and homemade blueberry vinaigrette. The recipe is from Driscoll’s Berries.
The homemade blueberry vinegar will stay fresh for six months and can be gifted to your favorite cook(s).
Prep time is 10 minutes for the salad, 35 minutes for the vinegar.
RECIPE: BLUE SALAD WITH BLUE CHEESE & BLUEBERRIES
Ingredients For 4 Servings
1/4 cups blueberry vinegar (recipe below)
2 tablespoons walnut or olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
4 cups mixed lettuces (about 5 ounces)
1 package fresh blueberries
1/2 cups walnut halves, toasted
1/4 cup (about 1 ounce) Stilton or other blue cheese, crumbled
2 tablespoons snipped chives or thinly sliced green onion
Homemade Blueberry Vinegar
2 packages (6 ounces each) fresh blueberries
3 cups white vinegar (we used the less harsh cider vinegar and halved the sugar)
3/4 cups sugar
Grated zest of 1 orange
1. MAKE the blueberry vinegar. Place blueberries and vinegar in a non-reactive saucepan. (Note that when heating vinegar or acidic foods, it’s important to use a non-reactive saucepan such as stainless steel, non-stick or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.)
2. ADD the sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Strain though a mesh sieve, pressing out as much liquid as possible. Pour into glass container. Refrigerate for up to 6 months.
3. MAKE the vinaigrette. Combine the blueberry vinegar, oil, salt and pepper in a screw-top jar or medium bowl. Shake or whisk well to blend.
4. TOSS the lettuces, blueberries, walnuts, cheese and chives in a large bowl with the desired amount of blueberry vinaigrette. Serve immediately.
Summer is blueberry season. Make blueberry vinaigrette as gifts for friends. Photo courtesy Balducci’s.
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