1/4 cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt
10 cup loosely packed mixed lettuces (3 oz.)
1 cup blueberries
1/4 cup toasted pine nuts
4 ounces gorgonzola cheese, crumbled
In a large bowl, whisk together oil, vinegar, and salt. Add lettuces and blueberries and toss to coat.
Divide mixture among 4 salad plates. Sprinkle with pine nuts and gorgonzola, and grind pepper over each salad.