Blueberry Cucumber Salad with Creamy Elderflower Vinaigrette

Ingredients for Salad:
8 c. spring greens, baby spinach, or greens of choice
4 baby seedless cucumbers
4 green onions, thinly sliced
1 c. fresh blueberries
salt and pepper to taste
1/4 c. finely grated Parmesan cheese (optional)

Ingredients for Creamy Elderflower Vinaigrette:
1/4 c. Elderflower White Balsamic
1 garlic clove, minced
2 Tbsp. heavy cream
2 tsp. Gravelbourg French Mustard
2 tsp. honey
1/2 c. Mild EVOO
2 Tbsp. fresh chives

Ingredients for Candied Almonds:
2/3 c. sliced almonds
3 Tbsp. sugar

Add salad ingredients to a large salad bowl. Sprinkle with a pinch of sea salt and freshly ground pepper if desired. Toss to allow salt and pepper to season all ingredients.

For the vinaigrette, whisk together all ingredients except EVOO and chives, then stream in the EVOO while whisking vigorously until emulsified. Or use a cruet and shake until emulsified. Stir in the chives.

For candied almonds, prepare a piece of parchment paper. Add almonds to small to medium skillet over low to medium heat. Add sugar and stir continuously until the sugar melts and coats all of the almonds. This takes approximately 4-7 minutes. Watch carefully as sugar melts and heats quickly and can burn! Transfer almonds to parchment paper to let them cool. If they harden into large pices, chop or break into smaller pieces before serving.

Toss salad ingredients with vinaigrette and top with almonds. Serve immediately.

Note: You can personalize this salad with any of your favourite Balsamic and Olive Oil combinations. You may also want to try with different cheeses.


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