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Blueberry Vinaigrette:
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30 oz. Culinary Traditions™ Blueberry, thawed |
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16 oz. rice wine vinegar |
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4 oz. Dijon mustard |
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2 tbsp. sugar |
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16 oz. corn or canola oil |
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Salt to taste |
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Method:
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| 1. | In a blender combine the Blueberry puree, rice wine vinegar, Dijon mustard, and sugar.
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| 2. | Slowly blend in the corn/canola oil until fully incorporated . Season with salt to taste.
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| 3. | Pour into a squeeze bottle or speed pourer for service and refrigerate until needed.
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Spinach Salad:
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24 oz. baby spinach, washed |
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1 red onion, thinly sliced |
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12 oz. Blueberry Vinaigrette |
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Kosher salt and fresh ground black pepper to taste |
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12 oz. bleu cheese, crumbled |
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4 oz. toasted slivered almonds |
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1 cup croutons |
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1 pint fresh blueberries |
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Method:
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| 1. | Chill 6 large salad plates.
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| 2. | In a large bowl mix the baby spinach and red onion with 8 oz. of the Blueberry Vinaigrette.
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| 3. | Season with the kosher salt and fresh ground black pepper to taste.
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| 4. | Divide the spinach salad evenly between the 6 salad plates.
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| 5. | Top the salads evenly with the bleu cheese, toasted almonds, croutons, and fresh blueberries.
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| 6. | Drizzle the top of the salads with the remaining Blueberry vinaigrette and serve.
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Flavor Twists:
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| | For a main course option serve with smoked chicken, roasted duck breast, bacon, or proscuitto.
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