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Blueberry and Gorgonzola Salad with Mixed Greens & Poppy Seed Dressing

By , About.com Guide

This wonderfully fresh salad was created by Chef Albert Paris at Zanzibar Blue (closed), Philadelphia (now at Mantra).

Prep Time: 15 minutes

Ingredients:

  • 1/4 cup safflower oil
  • 3 tablespoons sour cream
  • 2 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 cups mixed salad greens such as bibb lettuce, tatsoi & belian endive
  • 1 cup fresh blueberries
  • 2 ounces (about 1/2 cup) gorgonzola cheese, crumbled

Preparation:

To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.

To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.

Garnish plates with additional endive leaves, if desired.

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