True Blue Vinaigrette



Makes approximately 2/3 of a cup


About 6-8 cups of salad greens and/or spinach, radicchio, arugula, red leaf, or whatever is your favorite combination.

½ cup fresh blueberries, picked over, washed, and dried

6 Tbsp Flying Olive Basil Extra Virgin Olive Oil OR any single varietal EVOO of your choice

1 ½ Tbsp Flying Olive Blueberry Balsamic Vinegar

1 Tbsp water

1 Tbsp honey

¼ tsp salt

Sliced almonds, fresh blueberries, and blue cheese to top each salad


In a food processor, add the blueberries and pulse for a few seconds. Combine the blueberries, EVOOs, water, honey, & salt and pulse until smooth.

Divide the greens onto 4 plates and top with almonds, fresh blueberries, and blue cheese. Spoon on vinaigrette. Serve.

Refrigerate vinaigrette after serving for up to 3 days.

Submitted by Barb L