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When blueberries are in season, they are a healthy, colorful and tasty addition to many salads. This version is lightened up with fresh mint and blueberry citrus dressing for a perfect side to your summer meal or a stand along lunch with crostini on the side.
Read MoreLayered salads are so pretty, You can display them layered and then toss them just before serving. We used red (strawberry), white (navy beans and roasted corn) and blue (blueberries) for a patriotic dish.
Read MoreI always envisioned mint as a gum or candy cane ingredient and was not a big fan. But fresh or dried mint is a common ingredient in many mediterranean recipes and when used properly gives a distinctive flavor that I always loved, but actually never knew was due to mint. Many club fans were suspicious of the mint in this recipe and were very and happily surprised with the result.
Read MorePork and fruit go well together. My mother always put a dollop of apple sauce on my plate when she served a chop. Now I have expanded this to using fruit chutneys and jams of all sorts when I eat a chop.
This recipe was based on this fruit and chop theory and works with any of our fruity dark balsamic vinegar flavors, i.e. blueberry, double black, pomegranate, or plum.
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