Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) Blueberry-Bay Vinegar

  2. 2 tablespoon(s) sugar

  3. 1 teaspoon(s) chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon leaves

  4. 1/2 teaspoon(s) Dijon mustard

  5. 1/4 teaspoon(s) salt

  6. 1/4 teaspoon(s) ground fresh black pepper

  7. 1/8 teaspoon(s) cayenne pepper

  8. 1/2 cup(s) extra-virgin olive oil

  9. 1/4 cup(s) blueberries

  10. 6 cup(s) mesclun (baby greens)

  11. 6 ounce(s) goat cheese , cut into 1-ounce rounds 5 cup(s) chopped hazelnuts , toasted

Instructions Jump to Ingredients ↑

  1. Reduce the vinegar: In a small saucepan, bring Blueberry-Bay Vinegar and sugar to a boil. Cook until liquid is reduced to 2 tablespoons. Add tarragon and let cool.

  2. Make the dressing: Whisk in mustard, salt, pepper, cayenne, and olive oil until completely combined and mixture has slightly thickened. Stir in blueberries. Transfer to a jar, cover, and refrigerate until ready to serve.

  3. Prepare the salad: Preheat oven broiler. In a large bowl, toss mesclun with half of dressing and divide among 6 chilled plates. Roll goat-cheese rounds in hazelnuts and place on a baking pan. Heat the cheese under the broiler until warmed -- 1 to 2 minutes. Fan cheese on top of greens, drizzle with more vinaigrette, if desired, and serve immediately.


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