Nantucket Bleu Spinach Salad

This is a wonderful salad--I get asked for the recipe every time I serve it! It's from the Redwood Grill in Houston, Tx. and has become their signature dish. I also think it would be terrific with raspberries substituted for the blueberries!

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• Blueberry Vinaigrette

• 1  shallot, minced
• 1⁄2 pint fresh blueberries
• 1  teaspoon salt
• 3  tablespoons sugar
• 1⁄3 cup raspberry vinegar
• 1  cup  vegetable oil

• Salad

• 1 -2  bag  ready to eat  Baby Spinach
• 1  pint fresh blueberries
• 2⁄3 cup blue cheese, crumbled
• 1⁄2 cup  chopped and toasted pecans

Directions

1. For vinaigrette: Combine shallot, blueberries, salt, sugar, vinegar, and oil in electric blender container; blend until smooth.
2. For salad: In large bowl combine spinach, blueberries, cheese, and pecans.
3. Toss with generous amount of vinaigrette and serve.