Blueberry and Gorgonzola Salad with Mixed Greens
Executive Chef Albert Paris, Zanzibar Blue, Philadelphia, Pennsylvania
Click the picture to enlarge
|Ground black pepper
|Mixed salad greens such as Bibb lettuce,
tatsoi and Belgian endive
|| 1 cup
|Gorgonzola cheese, crumbled
||2 ounces (about 1/2 cup)
- 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.
- 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.
- Garnish plates with additional endive leaves, if desired.
YIELD: 4 portions