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Recipe by Executive Chef Albert Paris, Zanzibar Blue, Philadelphia, Pennsylvania

Anchor your salad offerings with this appealing combination of spring greens, sweet fresh blueberries and creamy Gorgonzola. Then dream up more salads that capitalize on blueberries' bright flavour and deep color.

Blueberry and Gorgonzola Salad with Mixed Greens

1/4 cup safflower oil
3 tablespoons sour cream
2 tablespoons honey
1 tablespoon white vinegar
1 tablespoon poppy seeds
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 cups mixed salad greens such as Bibb lettuce, tatsoi and Belgian endive
1 cup fresh blueberries
2 ounces (about 1/2 cup) Gorgonzola cheese, crumbled

1. To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
2. To plate each serving: In a bowl, combine 2 cups salad greens with about 2 1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese.
3. Garnish plates with additional endive leaves, if desired.

Makes 4 servings.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.
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