Blueberry and fennel salad with Parmesan
3 cups Mixed greens
1/2 cup Blueberries
Small Fennel bulb
Parmesan, shaved with a veggie peeler
1 tbsp blueberry jam
2 tsp vinegar
1 tsp mustard
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.