Thursday, October 9, 2014

Blueberry Cheese Salad

Salad ingredient

  • 1 small loaf french bread
  • 3 tbsp (45 ml) butter
  • 16 slices goat's cheese
  • ½ inch (1 cm) thick
  • 1 head red lettuce, washed
  • 1 romaine lettuce, washed
  • 2 Valencia oranges, segmented
  • 1 grapefruit, segmented
  • 1/3 lb (150 g) snow peas, blanched
  • ½ cup (125 ml) blueberries
  • 3 tbsp (45 ml) walnut oil
  • 2 tsp (10 ml) white vinegar
  • 1 tsp (5 ml) Dijon mustard

how to cook Blueberry and Goat's Cheese Salad







  1. Slice french bread into 16 slice ½ inch (1 cm)thick. Spread each slice with a little butter. Place a slice of cheese on each. Place on a baking sheet. Bake at 400°F(200°C) until golden. Allow to cool.
  2. Tear lettuce into bite-size pieces. Arrange lettuce, citrus segments, snow peas and blueberries on serving plates. Garnish with toasted goat's cheese croutons.
  3. Combine walnut oil, vinegar and mustard. Sprinkle over salad.