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Blueberry Panzanella Lettuce Cups
4 slices artisan whole grain bread
4 tablespoons grape seed oil, divided
3 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
1 tablespoon fresh tarragon, chopped
¾ cup California Giant Blueberries
4 cups fresh spinach, torn
¼ cup thinly sliced red onion
¼ cup matchstick cut carrots
1 large head butter lettuce
½ cup toasted hazelnuts, lightly crushed
2 ounce block Parmesan cheese
Preheat oven to 350°F.
Cut bread slices into small cubes and spread them out on a baking sheet. Drizzle the bread cubes with 2 tablespoons grape seed oil and toss to coat them.
Bake for 15 minutes, or until crisp.
In a medium bowl combine 2 tablespoons grape seed oil, white balsamic vinegar, Dijon mustard, salt, pepper, and fresh tarragon. Whisk vigorously until everything is combined and then set aside.
In a large bowl combine blueberries, spinach, red onion, carrots, and cooled bread cubes. Toss gently with the dressing mixture until evenly coated.
Gently remove whole leaves from the head of butter lettuce and place them on a platter. Fill each lettuce cup with a generous spoonful of the blueberry-panzanella salad mixture.
Top each with a sprinkle of the toasted crushed hazelnuts.
Use a vegetable peeler to shave off pieces from the block of Parmesan and garnish each cup with one large shaving. Serve immediately.
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