Wild Summer Greens with Oregon
Blueberries & Tarragon Blue Cheese Blueberry Dressing
Combine fresh wild greens and edible flowers for a light
summer salad. Include any of the following:
Nasturtiums, Johnny Jump-Ups, Day Lilies, Spinach, Shiso,
Sweet Cecily, Endive, Arugula, Belgian Endive, Lemon Mint,
Beet Greens, Mustard Greens, Tarragon Leaves, Garnish with Red
Onion and Orange Wedges. Top with Oregon Blueberries and
dressing (as follows):
Tarragon Blue Cheese Blueberry Salad Dressing
In a small bowl, combine:
- 2 tablespoons blue cheese, crumbled
- 1 large clove garlic, pressed
- 1/3 cup blueberry vinegar
(purchase ready-made or
recipe)
- 2 tablespoons, plus ½-cup olive oil
- 1 teaspoon honey
- 1 clove chopped shallot
- 1 tablespoon fresh chopped tarragon
- Salt and pepper to taste
Mash together blue cheese into blueberry vinegar until
cheese is well incorporated. Pouring slowly, in a steady
stream, whisk in the olive oil. Add 1 clove chopped shallot, 1
tablespoon minced fresh tarragon and 1 teaspoon honey. Season
to taste with salt and pepper.
Per serving: 130 calories (1.5% from protein, 96.4% from
fat, 5.1% from carbohydrate), 0g protein, 14g fat, 2g
carbohydrate, 60mg sodium, 1 mg cholesterol, 34 mg potassium.
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