Blueberry, goat cheese and herb salad with almonds and blueberry vinaigrette
Recipe and food styling ANNA Magazine
Ingredients
2 cups baby salad leaves
1 cup baby arugula
1 cup mixed herbs (thai basil, mint, cilantro)
4 green onions, thinly sliced
1 cup crumbled goat cheese
1⁄2 cup slivered almonds, toasted
½ cup fresh blueberries
Blueberry vinaigrette
½ cup fresh blueberries
2 teaspoons sugar
Juice of 1 lemon
1 teaspoon sesame oil
Preparation
To make blueberry vinaigrette, place 1⁄2 cup of the blueberries in a medium saucepan over medium heat. Add sugar and lemon juice and stir until sugar dissolves and blueberries release their blue color. Push through a sieve and whisk in sesame oil and remaining blueberries. Set aside.
In a large bowl, combine baby salad leaves, baby arugula, herbs, and sliced green onions. Drizzle with vinaigrette and pile loosely onto small serving plates. Crumble goat cheese on top and garnish with fresh blueberries and almonds. Serves 6.
