Being a household that loves blueberries (a blueberry malt is the only thing Kyle ever gets at DQ), I had to try this salad dressing. It rocked indeed. Easy to make if you plan ahead a bit. I added a few things to jazz it up; whole blueberries, a few walnuts, and a few crumbles of goat cheese. Mmm...
After dinner Kyle decided he was in the mood for something sweet. I hopped up and made us a small dump cake. Kyle remembered that we had dump cake during his birthday week last year, and so we have henceforth declared it the official dessert of his birthday. No complaints here--doesn't get an easier than good old dump cake.
Mixed Greens with Blueberry Vinaigrette
Blueberries in the salad and in the infused vinegar contribute antioxidants. Start early on this recipe in order to make the fresh blueberry vinegar. Store leftover infused vinegar in the refrigerator for up to two weeks; use it as part of a marinade for pork, chicken thighs, or duck.
Ingredients
3 tablespoons Blueberry Vinegar (See below)
1 teaspoon honey
1/2 teaspoon country-style Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons extra virgin olive oil
4 cups baby arugula leaves (forget this and buy a bag of mixed baby greens)
1 cup chopped frisée
1 cup blueberries
1/2 cup thinly sliced red onion
Preparation
1. Combine Blueberry Vinegar, honey, mustard, salt, and pepper in a small bowl. Gradually add oil, stirring with a whisk. Combine arugula, frisée, blueberries, and onion in a large bowl. Arrange 1 cup salad onto each of 6 plates; drizzle 1 tablespoon vinegar mixture onto each serving.
Yield: 6 servings
Nutritional Information:CALORIES 60; FAT 3.6g; IRON 0.4mg; CHOLESTEROL 0.0mg;SODIUM 115mg; PROTEIN 0.8g; FIBER 1.3g
Blueberry Vinegar
Ingredients
1 cup blueberries
3/4 cup white wine vinegar
2 tablespoons sugar
1/2 small bay leaf
Preparation
1. Place blueberries in a small saucepan, and mash with a potato masher. Add white wine vinegar, 2 tablespoons 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 sieve, and discard solids. Cover and chill.
Maureen Callahan , Cooking Light, MAY 2008
