From: Lynn’s Paradise Café, Louisville, KY. Yield: 8 servings. 2 lb. mixed, torn salad greens as needed, blueberry vinaigrette (recipe follows) 4 cups fresh blueberries 4 cups fresh orange sections or canned Mandarin oranges, drained 2 cups granola Blueberry Vinaigrette: 1 cup olive oil 1 cup frozen blueberries, thawed 1 Tbsp. Dijon mustard 2 Tbsp. brown sugar 2 tsp. minced shallot ¾ tsp. kosher salt ½ ground white pepper ½ tsp. paprika For Blueberry Vinaigrette: In a food processor ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.