This looks really good.
Wild Summer Greens with Oregon Blueberries & Tarragon Blue Cheese Blueberry Dressing (top)
Combine fresh wild greens and edible flowers for a light summer salad. Include any of the following:
Nasturtiums, Johnny Jump-Ups, Day Lilies, Spinach, Shiso, Sweet Cecily, Endive, Arugula, Belgian Endive, Lemon Mint, Beet Greens, Mustard Greens, Tarragon Leaves, Garnish with Red Onion and Orange Wedges. Top with Oregon Blueberries and dressing (as follows):
Tarragon Blue Cheese Blueberry Salad Dressing
In a small bowl, combine:
- 2 tablespoons blue cheese, crumbled
- 1 large clove garlic, pressed
- 1/3 cup blueberry vinegar (purchase ready-made or use recipe that follows)
- 2 tablespoons, plus ½-cup olive oil
- 1 teaspoon honey
- 1 clove chopped shallot
- 1 tablespoon fresh chopped tarragon
- Salt and pepper to taste
Mash together blue cheese into blueberry vinegar until cheese is well incorporated. Pouring slowly, in a steady stream, whisk in the olive oil. Add 1 clove chopped shallot, 1 tablespoon minced fresh tarragon and 1 teaspoon honey. Season to taste with salt and pepper.
Per serving: 130 calories (1.5% from protein, 96.4% from fat, 5.1% from carbohydrate), 0g protein, 14g fat, 2g carbohydrate, 60mg sodium, 1 mg cholesterol, 34 mg potassium.
- 2 pints Oregon blueberries, rinsed and drained
- 1 quart white vinegar, divided
- ½-cup granulated sugar
At least two days in advance of use, make blueberry vinegar. Place Oregon blueberries, 1½- cups vinegar and sugar in saucepan; simmer gently for 5 minutes. Cool. Pour into 1½-quart jar with remaining white vinegar. Cover and stand at least 2 days. Strain vinegar as it is used, but do not discard blueberries. Store in refrigerator.