- black pepper to taste
- 4 ounces extra virgin olive oil
- 2 ounces stone ground mustard
- 3 ounces balsamic vinegar
- 2 ounces fresh blueberries
- 1 ounce sweet onion, minced
- 1 ounce fennel, minced
- salt to taste
In a small pan, heat the olive oil for 1 minute over high heat and then add the fennel and onion. Season with a pinch of salt and black pepper and sweat until the vegetables become translucent, and then add the blueberries.
Swirl the pan until the blueberries begin to release their liquid and add the Balsamic vinegar, reduce by half.
Puree the reduction in a blender or with a stick blender and allow to cool.
In a bowl, add the mustard and the chilled blueberry Balsamic vinegar, seasoning with a pinch of salt and black pepper. Slowly drizzle in the extra virgin olive oil, whisking constantly to emulsify.
- 2 tablespoons herbs, chopped (parsley, sage, rosemary, thyme)
- 1 cup walnuts
- salt and pepper to taste
- 1 ounce extra virgin olive oil
Heat the olive oil in an ovenproof skillet until smoking.
Remove the skillet from the heat and add the nuts. Toss to coat and prevent the nuts from burning.
Add the herbs and salt and black pepper and place in a pre-heated 350°F oven for 5-10 minutes until sizzling but not burnt, remove and place on a separate pan to cool.
Dress the salad with fresh lettuce leaves, walnuts, blueberries, blue cheese, or goat cheese, and fresh thinly sliced fennel. Drizzle with blueberry vinaigrette. Delicious!
Chef Jeff Nizlek at the Silver Grille in Silverton Oregon