Spinach Salad and Blueberry Vinaigrette

Yields: 32 oz.

Ingredients for the Blueberry Vinaigrette:

Method for the Blueberry Vinaigrette:

  1. Combine the Blueberry Puree, rice wine vinegar, Dijon mustard, and sugar in a blender.
  2. Slowly blend in the corn/canola oil until fully incorporated. Season to taste.
  3. Pour into a squeeze bottle or speed pourer for service and refrigerate until needed.

Ingredients for the Spinach Salad:

  • 24 oz. Baby spinach, washed
  • 1 Red onion, thinly sliced
  • 12 oz. Blueberry Vinaigrette
  • Kosher salt and fresh ground black pepper to taste
  • 12 oz. bleu cheese, crumbled
  • 4 oz. toasted slivered almonds
  • 1 cup of croutons
  • pint fresh blueberries

Method for the Spinach Salad:

  1. Chill 6 large salad plates.
  2. Mix the baby spinach and red onion with 8 oz. of the Blueberry Vinaigrette in a large bowl.
  3. Season with kosher salt and fresh ground black pepper to taste.
  4. Divide the spinach salad evenly between the 6 salad plates.
  5. Top the salads evenly with the bleu cheese, toasted almonds, croutons, and fresh blueberries.
  6. Drizzle the top of the salads with the remaining Blueberry vinaigrette and serve.

Flavor Twists:

  1. For a main course option, serve with smoked chicken, roasted duck breast, bacon, or prosciutto.