Bleu Cheese and Baby Greens With Dried Blueberries

Submitted by COOKGIRl

"Adding another salad recipe adapted from the OceanSpray website. We very much enjoyed a delicious Rogue Creamery 'Caveman Blue' cheese made here in Oregon and described as: "Caveman Blue is a rich, complex blue that is deliciously sweet & fruity with slight vanilla tones and a texture of butter...it has nuances of beef and bacon & grass and hay...""

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 6

ingredients

• DRESSING

• 2 tablespoons sugar
• 2 tablespoons blueberry juice or 2 tablespoons cranberry juice
• 2 tablespoons raspberry vinegar (or blueberry vinegar if you have it!) or 2 tablespoons red wine vinegar (or blueberry vinegar if you have it!)
• 1 teaspoon Dijon mustard
• 1⁄8 teaspoon salt
• 1⁄4 cup extra virgin olive oil or 1/4 cup grapeseed oil

• SALAD

• 1⁄2 cup walnut pieces (or walnut halves)
• 1⁄4 cup sugar
• 1 tablespoon water
• 6 ounces salad greens (heirlooms, spring mix, etc.)
• 1 cup crumbled blue cheese (good quality!)
• 3⁄4 cup dried blueberries (original recipe calls for "Craisins Blueberry Juice Infused Dried Cranberries")

directions

1. DRESSING: Whisk together all dressing ingredients except oil in small non-reactive bowl. Gradually whisk in oil until slightly thickened.
2. Set aside 1 hour.
3. SALAD: Combine walnuts, sugar and water in 1-quart saucepan. Cook over medium-low heat, stirring constantly, until sugar melts and coats walnuts.
4. Spread walnuts on parchment paper; cool.
5. Combine greens, cheese, dried blueberries and walnuts in large bowl.
6. Pass the dressing.