Spinach Salad and Blueberry Vinaigrette

Yields: 32 oz.

For the Blueberry Vinaigrette:
    • 15 oz. The Perfect Purée Blueberry Puree, thawed
    • 8 oz. rice wine vinegar
    • 2 oz. Dijon mustard
    • 1 tbsp. sugar
    • 8 oz. corn or canola oil
    • Season to taste
Method for the Blueberry Vinaigrette:
1. In a blender combine the Blueberry Puree, rice wine vinegar, Dijon mustard and sugar.
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.
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 croutons
    • 1 pint fresh blueberries
Method for the Spinach Salad:
1. Chill 6 large salad plates.
2. In a large bowl mix the baby spinach and red onion with 8 oz. of the Blueberry Vinaigrette.
3. Season with the 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:
For a main course option serve with smoked chicken, roasted duck breast, bacon or proscuitto.