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Nantucket Blue Salad from the Redwood Grill
A Nantucket Blue Salad (Photo: Andria Frankfort Dilling)
Cheryl likes to use the miso dressing from Samurai Japanese Steak and Sushi in place of the Blueberry Vinaigrette.
5 ounces fresh baby spinach
1 pint blueberries
2/3 cup crumbled blue cheese
½ cup chopped, toasted pecans
Blueberry Vinaigrette (recipe follows)
Blueberry Vinaigrette:
1 shallot, minced
½ pint blueberries
1 teaspoon salt
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup vegetable oil
Place the spinach, blueberries, blue cheese, and pecans in a large bowl. Toss with the Blueberry Vinaigrette.
Blueberry Vinaigrette:
Place all the ingredients in a blender and blend until the dressing is smooth.
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