Thursday, August 16, 2012

Lemon Blueberry Vinaigrette Recipe

Remember a few months ago when I blogged about a date night my husband and I had at the Morris House Bistro in town? Their seasonal salad at the time was greens, golden raisins, chevre, candied pistachios with a strawberry balsamic vinaigrette. It was devine. My heart was happy. 

The other day I picked up some blueberries from the grocery store, because I can't resist a good sale on organic produce. I was hunting around in my fridge last night trying to figure out what to make for dinner (after the previous plan fell through due to me being out of rice for the first time in years) and I decided to make a salad similar to the one I had at Morris House - except with a blueberry vinaigrette. 


Here's most of the ingredients: honey, olive oil, apple cider vinegar, blueberries and a lemon. Because I had a baby on my hip and forgot to include things like salt and pepper. 



Throw the ingredients into a blender - except be sure to zest and juice the lemon, we don't want that whole thing in there. 



Puree until smooth.

I love the color. 



In a skillet or saucepan, melt 1 tbsp. butter. Add 1 packed tablespoon brown sugar and 1/2 cup peeled pistachios. Once the sugar has melted, stir the pan and continue to cook for another minute. Then pour the candied pistachios onto a plate. Or bowl. Or cutting board. Just don't leave them in pan because they might stick after cooling. 


Layer salad greens, feta or chevre and chopped candied pistachios on a plate. 



Drizzle on some dressing and dig in. The candied pistachios add such a nice bit of crunch to the salad and help take some of the tangy-bite out of the feta or chevre. 

And the lemon blueberry vinaigrette? To.die.for. I'm so happy with how it turned out and I can't wait to make it again. 

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Lemon Blueberry Vinaigrette 
Yields about 2/3 cup

1 tbsp. honey
1/4 cup olive oil
1/2 cup blueberries
 1 tsp. apple cider vinegar
1 lemon
salt and pepper

In a blender combine honey, olive oil, blueberries and vinegar. Add the zest of a lemon and 2 teaspoons of its juice. Puree until smooth. Add a bit of water, if needed, to reach your desired consistency. Season with a pinch of salt and pepper. 

Use immediately or store in the fridge. If stored, whisk with a bit of water before serving as it will thicken up. 

3 comments:

  1. Oooohhhhh... this will only enhance my love of salads, I'm sure. Of course mine will be nut free and with goat cheese but still ... oooohhhh

    And darn you for not setting that baby down and getting a picture with salt and pepper. It totally through off my whole day.

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  2. This looks really good, do you think it would be good for a marinade for chicken?

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    Replies
    1. Oooh, I like the way you think! I'm going to try this and I'll let you know how it works out.

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