Blueberry Gorgonzola Salad
Photo: Annabelle Breakey; Styling: Robyn Valarik
From Katherine Emmons, North Oaks, MN
The sublime combination of sweet fruit and salty blue cheese means you can keep the rest of the salad simple. White balsamic vinegar gives the dressing a light flavor.
How to Make It
Step 1
1
In a large bowl, whisk together oil, vinegar, and salt. Add lettuces and blueberries and toss to coat.
Step 2
2
Divide mixture among 4 salad plates. Sprinkle with pine nuts and gorgonzola, and grind pepper over each salad.
Ingredients
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
Pepper
Directions
Step 1
1
In a large bowl, whisk together oil, vinegar, and salt. Add lettuces and blueberries and toss to coat.
Step 2
2
Divide mixture among 4 salad plates. Sprinkle with pine nuts and gorgonzola, and grind pepper over each salad.
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