Julie's Gorgonzola-Blueberry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pint(s) blueberries (rinsed & drained) |
2 tablespoon(s) butter |
1 tablespoon(s) coarse-grained mustard |
4-6 ounce(s) crumbled gorgonzola cheese |
1 clove(s) garlic (pressed) |
1 teaspoon(s) maple syrup |
6-8 cup(s) mixed baby lettuce |
1/3 cup(s) olive oil |
1.5 cup(s) pecan halves |
1/3 cup(s) plus 1 tablespoon balsamic vinegar |
1/3 cup(s) vegetable oil |
Directions:
1. Whisk together salad dressing ingredients (i.e. first ingredients through maple syrup) and set aside.
2. In heavy skillet, toast pecan halves, stirring constantly, in butter until browned and fragrant. Remove to papertowels to cool.
3. In large salad bowl, combine lettuce, blueberries, and salad dressing to lightly coat greens.
4. Top with nuts and cheese.
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