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
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 container, combine olive oil, thawed frozen blueberries, Dijon mustard, brown sugar, minced shallot, kosher salt, ground white pepper and paprika. Process until mixture is smooth. Chill at least 30 minutes to blend flavors. Yields 2 cups.