Ginger and Honey balsamic ·
Gluten Free ·
Pyramid Flake salt ·
Salads ·
Sicilian Lemon balsamic ·
West Michigan Blueberry balsamic ·
Blueberry and Mint Salad
Blueberry and Mint Salad
Submitted by Chef Sam Brickman
360 minutes
10 minutes
Salads
Ingredients
- 1-quart blueberries
- 1 tablespoon honey
- 1 tablespoon Fustini's West Michigan Blueberry balsamic
- 1 cup plain Greek yogurt
- 1/2 cup mint leaves
- 1 teaspoon Fustini's Pyramid Flake salt
Directions
- Place half the blueberries, the honey and the West Michigan Blueberry balsamic vinegar in a blender and puree until smooth, then strain onto a clean sheet tray. Place into the freezer until solid.
- Mix together the yogurt and Sicilian Lemon balsamic vinegar and taste to make sure the flavor comes through.
- Add the remaining blueberries to a bowl with the mint leaves and Ginger &, Honey balsamic vinegar and toss to coat.
- When the blueberry puree is frozen, use a fork to scrape the ice creating granite (shaved ice.)
- To plate, smear yogurt on the bottom of a plate, top with the blueberry and mint mixture, then the blueberry granite, and finally finish with salt.
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