Blueberry Salad with Blue Cheese Servings: 32  Serving size: 2 oz.

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