Salads

Blueberry, Apricot & Sweet Onion Salad   Tropical Blueberry, Pineapple & Jalapeno Salad   Blueberry Gorgonzola Salad with Mixed Greens

BLUEBERRY, APRICOT AND SWEET ONION SALAD

Adapted from a recipe by Chef Carole Peck

Good News Café, Woodbury, CT

	Ingredient                                                                   Quantity
	Sliced sweet red or white onion, rinsed	1/2 cup (about 2 ounces)
	Kosher or sea salt	3/4 teaspoon
	Pitted fresh or dried apricot halves	8
	Extra virgin olive oil	5 tablespoons
	Blueberry Vinegar	2 tablespoons (recipe follows)
	Fresh or frozen blueberries	1 cup
	Arugula	2 cups (packed)

In a bowl, combine onion and salt; let stand at least 2 hours (can be prepped and refrigerated up to 3 days). 

Preheat broiler or grill.  If using dried apricots, place in a bowl and cover with boiling water; let stand for 5 minutes; drain. Arrange apricot halves on a broiler pan, skin side up; brush with 1 tablespoon of the olive oil. Broil until skins begin to brown, about 3 minutes.  Cool; cut in 1/4-inch slices; set aside.

To prepare blueberry dressing:  In a cup, whisk the remaining 4 tablespoons olive oil and 2 tablespoons of the Blueberry Vinegar.

Rinse salted onion; drain. In a bowl, toss arugula with half of the blueberry dressing; arrange on four serving plates. In the same bowl, combine blueberries and onion; toss with the remaining dressing; arrange on serving plates, dividing equally. Garnish with apricot strips.

YIELD: 4 portions

Blueberry Vinegar: In a blender container, combine 1 cup fresh or frozen blueberries, 1/2 cup sugar and 2 cups white wine vinegar. Blend until puréed; strain. Refrigerate until ready to use.

YIELD: about 1 cup

BLUEBERRY AND GORGONZOLA SALAD WITH MIXED GREENS Executive Chef Albert Paris, Zanzibar Blue, Philadelphia, Pennsylvania Anchor your salad offerings with this appealing combination of spring greens, sweet fresh blueberries and creamy Gorgonzola. Then dream up more salads that capitalize on blueberries' bright flavor and deep color.

	Ingredients                                                                     Quantity
	Safflower oil	1/4 cup
	Sour cream	3 tablespoons
	Honey	2 tablespoons
	White vinegar	1 tablespoon
	Poppy seeds	1 tablespoon
	Lemon juice	1 teaspoon
	Salt	1/2 teaspoon
	Ground black pepper	1/8 teaspoon
	Mixed salad greens such as Bibb lettuce, tatsoi & Belian endive	8 cups
	Fresh blueberries	1 cup
	Gorgonzola cheese, crumbled	2 ounces (about 1/2 cup)

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 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese. 

Garnish plates with additional endive leaves, if desired.  

YIELD: 4 portions

TROPICAL BLUEBERRY, PINEAPPLE AND JALAPEÑO SALAD
Yield:  12 servings
	Blueberries, fresh or (partially thawed) frozen	2  pounds
	Pineapple, chunks fresh or canned	2  pounds
	Rum or rum extract	1/2 cup or 2 tablespoons (extract)
	Chopped fresh jalapeño peppers	3 tablespoons
	Grated lime peel	2 tablespoons
	Hot pepper sauce	1/2 teaspoon

 1.  Combine blueberries, pineapple, rum, jalapeño peppers, lime peel and pepper sauce; mix well.

 2.  Serve on a bed of mixed salad greens, if desired.