Mesclun Greens with Toasted Almonds & Blueberry-Basil Vinaigrette

Blueberries and basil are a surprising combination and quite delicious. Delicate mesclun are the perfect foil for the combined flavors, and the almonds add just that bit of crunch.

• 1 cup sliced almonds
• 1/2 cup fresh blueberries
• 2 tablespoons water
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1 tablespoon minced shallot
• 1/4 cup extra virgin olive oil
• 1 tablespoon basil chiffonade
• 10 cups loosely packed mesclun greens

METHOD

To toast the almonds, preheat the oven to 400°F. Spread the almonds on a baking sheet in an even layer. Bake in the oven for 5 minutes, or until golden and fragrant, watching closely to avoid burning.

To make the dressing, combine the blueberries, water, vinegar, and salt in the bowl of a food processor flitted with the metal blade. Blend, scraping the sides of the processor as necessary, for 1 minute or until the blueberries are pureed. Add the shallot, oil, and basil. Pulse until well combined.

Place the greens and almonds in a large bowl. Add 5 to 6 tablespoons of the dressing and toss well. (Reserve the remainder for another use. Store dressing in refrigerator for up to 30 days.) Divide the salad among 4 plates and serve.

Serves: 4

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Reprinted with permission from ©2005 Jennifer Trainer Thompson Very Blueberry, published by Celestial Arts.

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