Blueberry Breakfast Salad July 2008

U.S. Highbush Blueberry Council

From: Lynn's Paradise Cafe, Louisville, KY. Yield: 8 servings.

2 lb. mixed, torn salad greens

2 cups blueberry vinaigrette (recipe follows)

4 cups fresh blueberries

4 cups fresh orange sections or canned Mandarin oranges, drained

2 cups granola

Blueberry Vinaigrette (yields 2 cups):

1 cup olive oil

1 cup frozen blueberries, thawed

1 Tbsp. Dijon mustard

2 Tbsp. brown sugr

2 tsp. minced shallot

¾ tsp. kosher salt

½ tsp. ground white pepper

½ tsp. paprika

For salad: Toss salad greens with 1½ cups blueberry vinaigrette. Divide dressed greens among eight large plates. Arrange ½ cup orange sections and ½ cup blueberries on top of each salad. Sprinkle each salad with ¼ cup granola. Drizzle remaining dressing on top. Serve immediately.

For blueberry vinaigrette: In a food processor container, combine olive oil, blueberries, Dijon mustard, brown sugar, minced shallot, kosher salt, ground white pepper and paprika. Process until mixture is smooth. Chill at least 30 minutes to blend flavors.

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