Mixed Greens With Brie Cheese and Blueberry Vinaigrette
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Vinaigrette
- 3 tablespoons blueberry vinegar (see below)
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 tablespoons olive oil
-
Salad Ingredients
- 6 cups mixed greens
- 1 cup blueberries, fresh (or 1/2 cup dried)
- 1⁄4 cup red onion, thinly sliced
- 8 cherry tomatoes, cut in half
- brie cheese (optional)
- 3 tablespoons slivered almonds, toasted
-
Blueberry Vinegar
- 1 cup blueberries
- 3⁄4 cup white wine vinegar
- 2 tablespoons sugar
- 1⁄2 small bay leaf
directions
- Vinaigrette: Combine vinegar, honey, mustard, salt and pepper in a small bowl. Gradually add oil, stirring with a whisk. Check for seasoning. Set aside.
- To Assemble: Toss greens with enough salad dressing to coat. Divide among 4 plates. Sprinkle with blueberries, onion and cheese.
-
Blueberry Vinegar:
- Place blueberries in a small saucepan, and mash with a potato masher. Add white wine vinegar, 2 T sugar and bay leaf to pan and bring to a boil.
- Cover, reduce heat and simmer for 10 minutes. Remove from heat; cover and let stand for 4 hours. Strain mixture through a fine sive and discard solids. Cover and chill.
- Store in the fridge for 2 weeks. This can be used as part of a marinade for pork, chicken thighs or duck or in other vinaigrettes.
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