Salad Of Boston Lettuce And Blueberries - cooking recipe

Ingredients
    3 Tbsp. blueberry or white wine vinegar
    1 Tbsp. walnut oil
    1 Tbsp. vegetable oil (preferably canola oil)
    1/2 tsp. Dijon mustard
    salt and black pepper to taste
    1 small red onion, thinly sliced
    10 c. torn Boston lettuce leaves (about 3 heads)
    1 c. blueberries, picked over and rinsed
Preparation
    In a small bowl or a jar, whisk or shake together blueberry or white-wine vinegar, walnut and vegetable oils, mustard, salt, pepper and 1 tablespoon water.
    (The vinaigrette can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)

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