Spinach Salad with Blueberry-Mustard Vinaigrette
Pickled Onions, Avocado, Blueberries, and Sheep’s Cheese Salad
Arugula, Prosciutto, and Blueberry Salad with Honey-Citrus Vinaigrette
Mesclun Greens with Toasted Almonds and Blueberry-Basil Vinaigrette
This perfect blend of delicate sweetness and tangy, full-bodied flavor comes together in a snap, getting you out of the kitchen and on to having fun with family and friends. Serve with fresh raw vegetables, crackers, or apple slices.
6 ounces Danish blue or Maytag blue cheese, crumbled
1½ cups fresh or thawed frozen blueberries
8 ounces cream cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon hot chile sauce
½ cup finely sliced green onion, green part only
½ cup whole walnuts, chopped
Place the blue cheese and blueberries in the bowl of a food processor fitted with the metal blade and blend until smooth, about 2 minutes. Transfer the mixture to a bowl and stir in the remaining ingredients. To give the flavors time to meld, cover and refrigerate at least 1 hour or as long as 3 days.
Makes 3 cups
With fresh berries added for extra color, this salad makes a wonderful accompaniment to grilled chicken or salmon.
Dressing
½ cup fresh blueberries
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon peeled and minced red onion
½ tablespoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil
4 slices bacon
½ cup pecans
6 cups (5 ounces) baby spinach
½ cup peeled and thinly sliced red onion
½ cup crumbled blue cheese
To make the dressing, place the blueberries, sugar, vinegar, onion, mustard, lemon juice, salt, and pepper in the bowl of a food processor fitted with the metal blade. Process for 1 minute. Then, with the processor running, slowly add the oil in a steady stream, until the dressing is emulsified. Cover and place in the refrigerator until chilled, about 30 minutes. (The dressing will keep for up to 1 week in the refrigerator.)
Preheat a sauté pan over medium heat. Add the bacon slices. Cook, turning occasionally, until crispy, 12 to 15 minutes. Transfer strips to paper towels until cool enough to handle. Then place on cutting board and chop into crumbs with a knife.
To toast the pecans, preheat the oven to 400°F. Spread the pecans on a baking sheet in an even layer. Bake for 5 minutes, until golden and fragrant, paying very close attention to prevent burning. Transfer to cutting board and coarsely chop.
Combine the spinach, pecans, red onion, bacon, and blue cheese in a large bowl. Add 3 tablespoons of the dressing (reserve the remainder for another use). Toss to coat and serve immediately.
Serves 6
Sheep’s milk contains more than twice the fat of cow’s milk (8½ percent compared to 4 percent), which is why it makes excellent, creamy cheese. Its richness balances the tartness of the blueberries and pickled onions.
½ red onion, peeled and thinly sliced
½ cup red wine vinegar
½ cup water
1 tablespoon sugar
⅛ teaspoon kosher salt
1 Hass avocado, peeled, pitted, and thinly sliced lengthwise
½ cup fresh blueberries
1 tablespoon extra virgin olive oil
Salt
4 ounces sheep’s milk cheese, (Manchego, Idiazabal, or Pecorino) sliced into 8 pieces
Place the onion in a bowl. In a small saucepan, combine the vinegar, water, sugar, and salt over medium-high heat and bring to a boil. Pour the mixture over the onions and set aside for at least 1 hour. Then strain and discard juices.
When the onion has marinated, in a separate bowl, combine the avocado, blueberries, and onion. Drizzle the olive oil over the salad and add salt to taste. Divide among 4 plates. Place 2 slices of the cheese on top of each salad. Serve immediately.
Serves 4
The sweetness of the blueberries and the honey dressing complements the peppery flavor of arugula, while the salty prosciutto adds an interesting kick. For a slight variation, add chopped beets or melon.
Dressing
1 tablespoon minced shallots
1 teaspoon honey
1 tablespoon freshly squeezed orange juice
¼ cup extra virgin olive oil
¼ teaspoon finely chopped fresh mint
1 teaspoon finely chopped fresh thyme
½ teaspoon salt
2½ ounces arugula
½ cup fresh blueberries
8 thin slices prosciutto, cut into ¼-inch strips
Place all of the ingredients for the dressing in a bowl and combine well with a whisk.
In a separate large bowl, place the arugula, blueberries, and prosciutto. Add 3 tablespoons of the dressing and toss well (reserve the remainder for another use). Divide among 4 plates and serve immediately.
Serves 4
Mesclun is another word for mixed. This salad is most delicious when the mesclun is a balanced mix of sweet, peppery, and grassy greens. Mesclun greens are best kept refrigerated in an airtight container or sealed plastic bag layered with paper towels.
1 cup sliced almonds
½ cup fresh blueberries
2 tablespoons water
1 tablespoon red wine vinegar
½ teaspoon kosher salt
1 tablespoon minced shallot
¼ cup extra virgin olive oil
1 tablespoon basil chiffonade
10 cups loosely packed mesclun greens
To toast the almonds, preheat the oven to 400°F. Spread the almonds on a baking sheet in an even layer. Bake in the oven for 5 minutes, or until golden and fragrant, watching closely to avoid burning.
To make the dressing, combine the blueberries, water, vinegar, and salt in the bowl of a food processor fitted with the metal blade. Blend, scraping the sides of the processor as necessary, for 1 minute, or until the blueberries are puréed. Add the shallot, oil, and basil. Pulse until well combined.
Place the greens and almonds in a large bowl. Add 5 to 6 tablespoons of the dressing and toss well. (Reserve the remainder for another use. Store dressing in refrigerator for up to 30 days.) Divide the salad among 4 plates and serve.
Serves 4
Perfect for a light lunch, this tart goes well with a green salad or as part of a larger buffet. Make the tarts a day ahead, cover in plastic wrap, and store in the fridge. Always bring them to room temperature before serving.
Crust
⅓ cup walnuts
1 cup all-purpose flour
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon dried thyme
⅛ teaspoon freshly ground black pepper
¼ teaspoon baking powder
6 tablespoons cold unsalted butter, cut into small pieces
1 egg
1 tablespoon freshly squeezed lemon juice
Filling
3 tablespoons canola oil
3 yellow onions, peeled and thinly sliced
6 ounces cream cheese
¼ teaspoon dried thyme
⅛ teaspoon freshly ground black pepper
½ teaspoon salt
2 eggs
½ cup heavy whipping cream
1¼ cups fresh or thawed frozen blueberries
2 tablespoons chopped fresh chives
To make the crust, roast the walnuts in a sauté pan over medium-low heat. Stir often until they begin to color and become aromatic. Remove from the pan and set aside to cool. Place the flour, sugar, salt, thyme, pepper, baking powder, and roasted walnuts in the bowl of a food processor fitted with the metal blade and pulse to combine. Add the butter and pulse until the mixture resembles course crumbs. Place the egg and lemon juice in a small bowl and whisk to combine. Add to the flour mixture in a steady stream while pulsing. Pulse until just combined and a ball of dough forms.
Coat a 10-inch tart pan with vegetable-oil cooking spray. Sprinkle the dough lightly with flour. With floured hands, press the dough into the pan. Refrigerate the crust for 45 to 60 minutes.
Preheat the oven to 375°F. Prick the crust all over with a fork. Bake for about 15 minutes, or until lightly browned. Remove from the oven and decrease the oven temperature to 325°F. Allow the crust to cool.
To make the filling, heat the oil in a heavy saucepan over medium-high heat. Add the onions and cook, stirring frequently, for 20 to 30 minutes, until they are deep brown and reduced in volume by at least two-thirds. Transfer to a bowl and allow to cool.
Place the onions, goat cheese, cream cheese, thyme, pepper, and salt in the bowl of the food processor fitted with the metal blade and pulse to combine. When smooth, add the eggs and heavy cream, and pulse just to mix well.
Place the berries evenly over the crust and cover with the filling mixture. Sprinkle the chives over the top. Place in the oven and bake for 25 to 30 minutes, until the surface is slightly brown and the filling is completely set. Remove from the oven and allow to cool on a cooling rack. Serve warm or at room temperature.
Serves 10 to 12