Blueberry Fruit Salad
|Dijon mustard||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Apple cider vinegar||1⁄4 Cup (4 tbs)|
|Walnut oil||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Ripe avocado||1 Large, pitted, peeled and sliced (Hass Type)|
|Fresh blueberries||1 Cup (16 tbs), rinsed, picked over and well drained|
|Diced apple||1 Cup (16 tbs) (Fresh)|
|Diced mango||1 Cup (16 tbs) (Fresh)|
|Mixed baby greens||8 Cup (128 tbs)|
|Chopped chives/Chopped green onion||1⁄4 Cup (4 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), toasted, coarsely chopped|
1. To make the dressing, mix honey, mustard and cinnamon in a medium bowl to make a smooth paste. Whisk in vinegar. Add oil in a thin stream, whisking constantly until dressing is creamy. Stir in salt and pepper; taste and adjust seasoning. Makes about 3/4 cup.
2. Place avocado, blueberries, apple and mango in a medium bowl and toss with 4 tablespoons dressing; set aside.
3. Place salad greens in a large bowl and toss with 1/4 cup dressing; distribute evenly on 8 salad plates.Top with dressed avocado/fruit mixture. Sprinkle with chives and toasted walnuts. Remainder of salad dressing can be refrigerated for later use