Blueberry and fennel salad with Parmesan
3 cups Mixed greens
1/2 cup Blueberries
Small Fennel bulb
Parmesan, shaved with a veggie peeler
Vinaigrette:
1 tbsp blueberry jam
2 tsp vinegar
1 tsp mustard
Salt
4 tbsp olive oil
Wash greens. Slice fennel and if it’s dirty, wash it too. Rinse the blueberries.
Whisk jam, vinegar and mustard. Add salt to taste. Drizzle in oil while whisking vigorously.
Mix greens and fennel. Toss with 1 tbsp vinaigrette. Plate. Top with berries, Parmesan, and remaining dressing.
ReLocavore: Redefining "local" 
August 2, 2014 at 12:29 pm
I have one fennel growing in the garden this year. I only grew it once before and didn’t know what to do with it so I just saved the seeds. Do I use the whole thing or do I just take like a stalk? Do you use the top of the stalk? I cut the seeds yesterday so it would continue to grow and not seed out. Did I make a mistake? I must research this. Thanks for the recipe. I don’t have blueberry jam but can improvise since I do have blueberries. I think this will go well with the trout I am cooking for dinner tonight.
August 2, 2014 at 12:35 pm
We get our final from the CSA, so I don’t really know how it grows. We get the bulb from the CSA, with about three or 4 inches of stem connect to it.