Mixed Greens with Blueberry Vinaigrette

Blueberries in the salad and in the infused vinegar contribute antioxidants. Start early on this recipe in order to make the fresh blueberry vinegar. Store leftover infused vinegar in the refrigerator for up to two weeks; use it as part of a marinade for pork, chicken thighs, or duck.

Yield: 6 servings

Ingredients

• 3  tablespoons  Blueberry Vinegar
• 1  teaspoon  honey
• 1/2  teaspoon  country-style Dijon mustard
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1 1/2  tablespoons  extravirgin olive oil
• 4  cups  baby arugula leaves
• 1  cup  chopped frisée
• 1  cup  blueberries
• 1/2  cup  thinly sliced red onion

Preparation

1. Combine Blueberry Vinegar, honey, mustard, salt, and pepper in a small bowl. Gradually add oil, stirring with a whisk. Combine arugula, frisée, blueberries, and onion in a large bowl. Arrange 1 cup salad onto each of 6 plates; drizzle 1 tablespoon vinegar mixture onto each serving.

Nutritional Information

Calories:

60 (54% from fat)

Fat:

3.6g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

0.8g

Carbohydrate:

7.3g

Fiber:

1.3g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

115mg

Calcium:

30mg