Berries aren’t just for pies!
Try this Blueberry Salad
Chef Marc Meyer, Five Points, New York City
Arugula: 6 ounces (11 cups)
Fresh blueberries: 1 ½ cups
Extra virgin olive oil: 6 tablespoons
White balsamic vinegar: 3 tablespoons
Coarsely chopped fresh mint leaves: 1 tablespoon
Salt: ½ teaspoon
Ground black pepper: ¼ teaspoon
Smoked trout fillets: 4 skinned & broken into medium pieces.
In a bowl, combine arugula, trout and blueberries. In a small cup, combine oil, vinegar, mint, salt and pepper. Divide salad onto 4 chilled plates and drizzle each serving with dressing. Serves 4.
Daisy’s Berry vinaigrette from Rancho Notso Grande
2 cups of mixed berries
1/2 cup of sugar
1/3 cup of red wine vinegar
4 teaspoons of cabernet sauvignon
Pinch of salt and pepper
Blend well and strain seeds. Pour over your favorite salad. Refrigerate unused portion.