A simple to make and enjoy salad enriched with California Giant blueberries and gorgonzola cheese.
¼ cup safflower oil
3 tablespoons sour cream
2 tablespoons honey
1 tablespoon white vinegar
1 tablespoon poppy seeds
1 tablespoon lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
8 cups mixed salad greens such as bibb lettuce, tatsoi and Belgian endive
1 cup California Giant blueberries
½ cup gorgonzola cheese, crumbled
To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
To plate each serving: In a bowl, combine 2 cups salad greens with about 2½ tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with ¼ cup blueberries and 2 tablespoons Gorgonzola cheese.
Garnish plates with additional endive leaves, if desired.