Mixed Green Salad with Nectarine-Blueberry Vinaigrette

Edible flowers make this salad a feast for the eyes as well as your taste buds.

Author Lemons & Anchovies

Ingredients

Salad greens of your choice
Feta Cheese
Red onions thinly sliced
Fresh blueberries
2 heaping Tablespoons preserves I used homemade nectarine-blueberry jam with a loose texture
4 Tablespoons cider vinegar
Good pinch of kosher salt
1/4 cup olive oil

Instructions

To prepare the dressing, combine the preserves, vinegar and season with salt, to taste. Whisk in the olive oil until emulsified.
Drizzle the vinaigrette over plated greens and garnish with feta cheese, onions and more blueberries.

Recipe Notes

Adjust the proportions of the greens and garnish according to your preference and the number of people you are serving. This vinaigrette will be enough for four salads served as a starter.