Blueberry Waldorf Salad

Recipe by Nancy Jessup, Executive Chef Mangia Restaurants, New York City

A fresh, colorful combination of sweet blueberries and tart apples make this blueberry Waldorf salad a versatile addition to the menu.

Ingredients

16 ounces orange juice

2 cups, divided fresh blueberries

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon sugar

2 teaspoons Dijon mustard

¼ teaspoon salt

1 cup canola oil

2 large (about 14 ounces) Granny Smith apples

1 cup pecan halves, toasted

2 cups celery, sliced

8 ounces (about 6 cups) baby spinach

Preparation

In a medium-sized saucepan, over medium-low heat, simmer orange juice until reduced to ¼ cup and syrupy
Cool slightly
In a blender container, combine reduced juice, half of the blueberries, the honey, lemon juice, sugar, mustard and salt
Blend until smooth
With the blender running, gradually drizzle in oil until a thick dressing forms
Cover and refrigerate until service
(Makes about 2 cups)
Core and quarter apples
Slice quarters crosswise
In a large bowl, combine apple slices, pecans, celery and the remaining 1 cup blueberries
Cover tightly and refrigerate until needed
At service: Blend dressing to loosen
Arrange spinach leaves on cold salad plates
Top with blueberry-apple mixture, dividing evenly
Drizzle with dressing

Ingredients