1 cup California Giant blueberries, slightly mashed with fork
1 teaspoon meyer lemon zest
For the Salad:
7 cups loosely packed spring mix lettuce
1⅓ cups California Giant blueberries
½ cup sliced almonds
4 ounces Brie, cut into small cubes
For the Dressing:
6 tablespoons extra virgin olive oil
juice from 1½ meyer lemons
2 tablespoons honey
⅛ teaspoon sea salt
Line an 8"×11″ rectangular baking tray with enough parchment paper to overlap the sides of the pan by ½″.
Stir together the Concord Blueberry Muffin mix, egg, and milk until combined. With a fork, slightly break apart the blueberries and fold, along with the lemon zest, into the batter until just combined. Using an offset spatula, spread the batter out onto the prepared baking tray and bake at 400°F for 20 minutes.
Remove the tray from the oven. Lift the parchment paper from the baking tray and place onto a cutting board. Cut the dough into small ¼-½″ squares. Return the squares to the baking tray (without the parchment paper) and bake for an additional 10-12 minutes until golden and slightly crispy. Set aside.
Place all of the dressing ingredients into a jar with a tight fitting lid. Shake until the ingredients are emulsified.
Assemble the salad by arranging the spring mix onto a large, oval serving platter. Top with fresh Giant blueberries, sliced almonds, and cubed Brie. Drizzle the dressing over the salad and top with blueberry croutons. Serve immediately.