In honor of the Fourth of July holiday I'm posting this recipe. And frankly I have so much arugula I have been making salads everyday. Combine that with the 25 pounds of blueberries I just picked and there you have it! So this is as much a recipe of necessity as a recipe of good flavor combinations!
I've made the vinaigrette with white balsamic, but you could use any vinegar you like: regulat balsamic, seasoned rice vinegar, etc.
Vinaigrette:
1cup blueberries, divided use
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| The vinaigrette I leave chunky, but make it puree if you prefer |
1/2-3/4 cup white balsamic vinegar
1/4 cup light olive oil or grapeseed oil (low profile flavor oil)
salt to taste
Mash blueberries in a bowl, add vinegar, oil and salt and whisk--it's that easy!
Salad:
4 cups arugula leaves
1/2 red onion, sliced thin
1/2 cup toasted walnuts
1/3 cup dried cranberries
gorgonzola for the top
Toss arugula, onion, walnuts and dried cranberries in vinaigrette. Top with gorgonzola cheese and reserved blueberries and serve.
Arugula is a favorite of mine and adding gorgonzola doesn't get any better. Thanks for sharing!
ReplyDeleteHi Kim, Arugula is growing like crazy this year--almost can't keep up with it and all the other greens in the garden so it is going in all kinds of dishes here!
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