Very Berry Salad Printer-friendly
Source: Country Gardens Spring
Makes: 4 side-dish servings.
To toast walnuts, place in a small skillet. Cook over medium heat, stirring often, for 5 to 7 minutes or until light golden.
1/4 cup Blueberry Vinegar (see recipe below)
2 Tbsp. walnut oil or olive oil
1/4 tsp. salt
1/4 tsp. coarsely ground pepper
4 cups torn mixed greens
1 cup fresh blueberries
1/2 cup walnut halves, lightly toasted
1/4 cup crumbled Stilton or blue cheese (1 oz.)
2 Tbsp. snipped fresh chives or thinly sliced green onion tops
Fresh chives with blossoms (optional)
For dressing, in a screw-top jar combine vinegar, oil, salt, and pepper. Cover;
shake well. In bowl combine greens, berries, walnuts, cheese, and snipped chives. Pour desired amount of dressing over salad. (Cover and refrigerate remaining dressing.) Toss lightly to coat. Divide salad mixture among 4 bowls. If desired, garnish with fresh chives and blossoms.
Blueberry Vinegar: In stainless-steel or enamel saucepan combine 1 1/2 cups
fresh blueberries and 2 cups rice vinegar. Bring to boiling; reduce heat and simmer, uncovered, 3 minutes. Stir in 2 tablespoons honey. Remove from heat. Pour mixture through fine-mesh strainer and let drain into a bowl. Discard berries. Transfer strained vinegar to a clean l-quart jar or bottle. Add 1 1/2 cups fresh blueberries to jar. Cover tightly with nonmetallic lid (or plastic wrap and tightly seal with metal lid). Store vinegar in a cool, dark place for up to 6 months. Before using vinegar, discard berries. Makes about 3 1/2 cups.