Weather: 19 degrees, cloudy
What I’m listening to: Come Back Down, Greg Laswell with Sara Bareilles
Don’t you just love it when food it beautiful to look at, delicious, and really, really good for you? This bleu on blue salad hits all those marks. Plump blueberries, crunchy pecans, pungent bleu cheese, and leafy spinach leaves all topped with a vibrant fresh blueberry vinaigrette.
When I came home from the market with this big box of lovely blueberries that had been shipped up to Alaska from California, I just couldn’t wait to use them. Thank you, California. You are good to me. And so is the local Alaskan grocer who sells them. Yay for pretty produce.
P.S. Did you know that today is Dr. Seuss’ Birthday? I heart Dr. Seuss. Always have. I know several of his books by heart. I think he would have been quite fond of this unique and colorful salad. It looks like fun and whimsy on a plate.
Blueberry & Bleu Cheese Salad
Vinaigrette recipe adapted from A Veggie Venture
- For the Blueberry Vinaigrette:
- 1c fresh blueberries
- 2 small cloves garlic, roughly chopped
- 2t onion, roughly chopped
- 1/4c red wine vinegar or apple cider vinegar
- 1/2c olive oil
- 1t sugar
- salt and pepper
- For Salad:
- spinach leaves
- fresh blueberries
- pecans
- crumbled bleu cheese (or gorgonzola)
- Blueberry Vinaigrette
! For Blueberry Vinaigrette:
Add all the ingredients to a blender and whirl. Season with salt and pepper to taste. Drizzle immediately over salad (dressing thickens up as it sits; I do not recommend making it in advance).
!For Salad:
Plate spinach leaves then drizzle with vinaigrette. Sprinkle a generous amount of pecans, blueberries, and bleu cheese over top. Serve immediately.
“You’re off to great places, today is your day. Your mountain is waiting so get on your way.” – Dr. Seuss
