I love blueberries and I love blue cheese, so I figured they might go together well.
In this light, refreshing summer salad.
Nice for a full lunch — add a crust of bread. Or as a first course for dinner.
I bought the blueberries and the cheese. But the greens? Right from my garden! What a joy!
Blue Salad (with green)
1 head leaf lettuce or 6 cups mixed greens
1 cup blueberries
1 cup crumbled blue cheese
3 tablespoons chopped chives or scallion tops
1/3 cup olive oil (or use avocado oil)
3-4 tablespoons Balsamic vinegar
1/4 cup chopped toasted almonds, optional
Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.
Makes 4-6 servings