Blueberry Summer Salad
Blueberry Summer Salad
Salads
Celebrate Michigan’s berry season with a fresh, flavorful salad that’s as vibrant as summer itself. This beautiful dish is sure to impress—and don’t be surprised when everyone asks for the secret behind the dressing.
Ingredients
⅔ cup sliced almonds or walnuts
- 3 tablespoons sugar
- 8 cups spring greens, baby spinach or your greens of choice
- salt and pepper
- 4 baby seedless cucumbers, thinly sliced
- 4 green onions, thinly sliced
1 cup blueberries (and other berries if you like!)
¼ cup cheese of your choice - we like crumbled goat cheese!
- ¼ cup Fustini's West Michigan Blueberry balsamic
- 1 garlic clove, minced
- 2 tablespoons heavy cream
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- pinch of salt and pepper
- ½ cup Fustini's Basil Crush olive oil
- 2 tablespoons fresh chives
Directions
Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramelized, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing.
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- Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.
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