Spring is the best time of year for salads. This one is packed with flavor; pickled blueberries, fennel, goat cheese, and pine nuts. What’s not to love!
When I saw there was another recipe contest for the Food Wine Conference I knew I had to enter. This one features one of the sponsor brands, Wish Farms, known for their awesome berries. I love adding fruit to my salads, but sometimes I find they make it too sweet. I decided to pickle my Florida blueberries, they made the perfect addition to my salad.
I am obsessed with pickles and all sorts of pickled vegetables. For me pickled red onions are a must in salads, love that pop of acidity. To save time I pickled the blueberries and red onions at the same time in the same liquid. I brought equal parts red wine vinegar and water to a boil and then poured the liquid over sliced red onion and fresh blueberries. Some of the onion flavor infused into the blueberries giving them an amazing savory quality.
I love to have lots of components to my salads, so in addition to the pickled onions and blueberries I added shaved cucumbers and fennel. I love putting raw fennel in salads, it adds such a freshness. In addition to the bulb the fennel fronds are also edible, I used the fronds and some parsley leaves to provide an herbaceous note to the salad. A good salad definitely needs some good textures so I finished mine with crunchy pine nuts and creamy goat cheese. To help more the goat cheese flavor pop even more I tossed my spring salad in my Balsamic Goat Cheese dressing.
- Green Leafy Lettuce
- Pickled Red Onions
- Pickled Blueberries
- Shaved Fennel
- Shaved Cucumbers
- Parsley Leaves
- Fennel Fronds
- Crumbled Goat Cheese
- Pine Nuts
- Balsamic Goat Cheese Dressing
- Toss vegetables in salad dressing
- Top with pine nuts and goat cheese