Delicious Blueberries

Blueberry and Gorgonzola Salad with Mixed Greens

Executive Chef Albert Paris, Zanzibar Blue, Philadelphia, Pennsylvania
Blueberry and Gorgonzola Salad with Mixed Greens
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Ingredients Quantity
Safflower oil 1/4 cup
Sour cream 3 tablespoons
Honey 2 tablespoons
White vinegar 1 tablespoon
Poppy seeds 1 tablespoon
Lemon juice 1 teaspoon
Salt 1/2 teaspoon
Ground black pepper 1/8 teaspoon
Mixed salad greens such as Bibb lettuce, tatsoi and Belgian endive 8 cups
Fresh blueberries 1 cup
Gorgonzola cheese, crumbled 2 ounces (about 1/2 cup)
 
  1. To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
  2. To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.
  3. Garnish plates with additional endive leaves, if desired.

YIELD: 4 portions