Blueberry and Gorgonzola Salad With Mixed Greens
Executive Chef Albert Paris
Flexibility is a strong point of this salad, as a mix of any seasonal greens can be the base. Choose what’s fresh and well-priced, then add juicy blueberries and creamy Gorgonzola for flavor, color and texture contrast.
¼ cup safflower oil
3 tbsp. sour cream
2 tbsp. honey
1 tbsp. white vinegar
1 tbsp. poppy seeds
1 tsp. lemon juice
½ tsp. salt
1/8 tsp. ground black pepper
8 cups mixed torn salad greens, such as tatsoi, Belgian endive and/or bibb lettuce
1 cup fresh blueberries
2 oz. crumbled Gorgonzola cheese
- For poppy seed dressing: In blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper; process until blended.
- For each serving, in mixing bowl, combine 2 cups salad greens with about 2½ tablespoons poppy seed dressing; toss to combine. Place greens on salad plate; top with ¼ cup blueberries and 2 tablespoons Gorgonzola. Garnish with additional endive leaves.
Photo courtesy of U.S. Highbush Blueberry Council