Summer is about outdoor living and serving the freshest items from your garden or the local farmer’s markets. July is national blueberry month and there is no better time to celebrate this national berry than July 4th! Blueberries are delicious on their own, in desserts or in a savory salad served as a starter. Nothing will get your day going like a good dose of blueberries and there are plenty of local farms to buy blueberries. If you are on the North Fork visit Patty’s Berries and Bunches or Wickham’s Fruit Farm, Latham’s Farmstand and many more. For a savory dish for lunch or dinner, try this Blueberry and goat cheese salad with tossed farm greens and blueberry vinaigrette.
Blueberry-goat cheese salad with blueberry vinaigrette.
One pint of blueberries, reserve quarter cup for dressing
1/4 lb of Catapano goat Cheese, crumbled
1/4 lb of mixed salad greens
Raspberry vinager
Salt to taste
Black pepper
Canola oil
Two tablespoons of fresh blueberry preserves or high quality, low sugar brand
Dijon mustard
In a mixing bowl, add vinager, salt, mustard and puréed blueberry preserves (puree in blender with a splash of water).
Mix while drizzling in oil.
In. Bowl, toss greens with vinaigrette and add blueberries. Crumble goat cheese on top and drizzle with more vinaigrette.
Serve this with a bottle of one of my new favorite Chardonnays perfect for summer yet creamy with slight Oaked finish. Coffee Pot Cellars found every weekend at the @Greenport Farmer’s Market and also at the @Winemaker’s Studio.
