Get Blueberried.

Best. Salad. Ever.

this salad can only REALLY be made in the summertime - when blueberries are in season and delicious. You can swap out the blueberries for sliced strawberries if you like, not quite as good but still amazing. the salad is full of antioxidants in the blueberries, as well as omega-3 fatty acids from the flax oil which adds a great nutty taste to the dressing.

salad
2 small boxes mesclun greens (mixed baby greens)
1 pack pea shoots
1 pack sunflower sprouts
1 small box fresh organic blueberries
1 cup chopped pecans
1/4 cup white sugar
2 small packages of chevre (soft goat cheese)

dressing
1/3 cup apple cider vinegar
2/3 cup canola oil
1/3 cup flax oil
2 heaping tbsp grainy mustard
salt & pepper to taste
1 tbsp white sugar

mix the greens, pea shoots and sprouts in a large bowl, cover with paper towel and refrigerate. throw the pecans into a strainer and shake them around to remove any excess skins that may be stuck - now put them into a dry saute pan with the sugar, and set the heat to medium high. you will see the sugar start to melt - the key is to keep everything moving while you take the pan on and off the heat. keep turning the nuts for 5 minutes or so until they become brown and caremelized and no visible sugar crystals are left. set the nuts aside on a plate to cool.

in a medium bowl, spoon the mustard & sugar and whisk vigorously to combine. now add the vinegar, and slowly drizzle the oil in. the mustard should keep the oil & vinegar emulsified - keep whisking! your arm might get tired but you'll end up with a nice thick dressing. now season with salt and pepper to taste and set aside.

sparingly ad the dressing to the greens, tossing lightly until the greens are lightly dressed. trust your tastebuds! the last thing you want is an over dressed salad.

when you're happy, pile the greens on each plate, then crumble goat cheese and the candied nuts over top and scatter fresh blueberries in the mix.

this is one of the best salads you'll ever have! i swearz it.