Blueberry Walnut Salad
Blueberry Walnut Salad
Submitted by Joy Holmes
Salads
This bright salad highlights the fresh flavor of blueberries.
Ingredients
- fresh greens
- fresh blueberries
- Maple Glazed Walnuts
- Gorgonzola crumbled
Blueberry Walnut Salad Dressing
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/4 cup Fustini’s West Michigan Blueberry balsamic
- 3/4 cup Fustini's Roasted Walnut oil
- freshly ground black pepper, to taste
Maple Glazed Walnuts
- 2 cups walnut halves
- ⅓ cup maple syrup
- ⅛ tsp kosher salt
Directions
- For the dressing: Whisk together the maple syrup, mustard, and salt in a small bowl. Add the vinegar and whisk until smooth. In a slow and steady stream, add the olive oil. Season with black pepper to taste. Add more salt if needed. This dressing keeps in a covered container in the refrigerator for up to two weeks.
- Preheat a dry skillet over medium-high heat. Add the walnuts, maple syrup, and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool. You can store these in the fridge in a mason jar. They’re wonderful on salads or just for a snack!
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