Ingredients
- 1⁄4 cup Safflower oil
- 3 tablespoons sour cream
- 1 cup fresh blueberries
- 2 ounces (about 1⁄2 cup) crumbled gorgonzola cheese
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- Mixed salad greens such as Bibb lettuce
- 8 cups Tatsoi and Belgian endive
Instructions
- 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 2-½ tablespoons poppy seed dressing
- Toss
- Place greens on serving plate
- Top with ¼ cup blueberries and 2 tablespoons Gorgonzola cheese
- Garnish plates with additional endive leaves, if desired
About This Recipe
Recipe by Executive Chef Albert Paris of Zanzibar Blue, Philadelphia, Pennsylvania
Anchor your salad offerings with this appealing combination of blueberry and gorgonzola salad with mixed greens. Then dream up more salads that capitalize on blueberries’ bright flavor and deep color.