Executive Chef Albert Paris, Zanzibar Blue, Philadelphia, Pennsylvania
Anchor your salad offerings with this appealing combination of spring greens, sweet fresh blueberries and creamy Gorgonzola. Then dream up more salads that capitalize on blueberries' bright flavour and deep color.
To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.
Garnish plates with additional endive leaves, if desired.
YIELD: 4 portions
Special Thanks to the
U.S. Highbush Blueberry Council
for a Variety of Recipes and Photographs.
OREGON BLUEBERRY COMMISSION • P.O. BOX 3366, SALEM, OREGON • 503-364-2944
Paid for by the Oregon Blueberry Commission, an agency of the State of Oregon.