Yield: 4 servings.

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

For Poppy Seed Dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.

To plate each serving: In a bowl, combine 2 cups salad greens with about 21/2 Tbsp. poppy seed dressing. Toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 Tbsp. Gorgonzola cheese. Garnish plates with additional endive leaves, if desired.

Recipe Provided By: Executive Chef Albert Paris, Zanzibar Blue, Philadelphia

Photo Credit: U.S. Highbush Blueberry Council