My pal over at Fidgety Budgie sent me some Blossom Vinegars Blueberry Basil Vinegar and yesterday I created a salad expressly for the purpose of trying out the vinegar. I’d like to try it with fresh blueberries, but it might be nice that the frozen ones bleed their juice into the dressing which is what happened. As is, this recipe is gluten and dairy free. I also thought about adding goat cheese. So, regretably there is no picture. And I don’t care much for measuring, but here it is:
Green Salad with Blueberries and Basil Blueberry Vinaigrette
Several cups of any leafy green lettuce, washed and torn
1 beautyheart radish, sliced thin
1 cup fresh blueberries or frozen blueberries, thawed (I used frozen because at this time of year fresh blueberries are probably from Chile. The frozen ones are from Michigan.)
Handful of walnut halves or chopped walnuts
For the dressing:
1/4 cup walnut oil
less than 1/4 cup of Blossom Vinegars Blueberry Basil Vinegar
around a teaspoon of Dijon Mustard
freshly ground pepper and sea salt to taste
Stir the dressing with a whisk and then pour over the vegetable ingredients in a large bowl and toss. Serve immediately after adding walnuts (and goat cheese if using).
It was tasty. I would definitely do that again. If I do, I’ll try not to be so impatient and to come back and edit this post adding a picture.