A simple to make and enjoy salad enriched with blueberries and gorgonzola cheese.
¼ cup safflower oil
3 tbsp sour cream
2 tbsp honey
1 tbsp white vinegar
1 tbsp poppy seeds
1 tbsp lemon juice
½ tsp salt
⅛ tsp 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.