Blueberry Waldorf Salad

Blueberry Waldorf Salad

100

1 cup orange juice

2 cups fresh blueberries, divided

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon sugar

2 teaspoon Dijon mustard

1/4 teaspoon salt

1 cup olive oil

2 large Granny Smith apples

1 cup pecan halves, toasted

2 c. sliced celery

8 ounces baby spinach

1. In a medium-sized saucepan over medium-low heat, simmer juice until reduced to ¼ cup and syrupy; cool slightly.

2. In a blender, combine reduced juice, half of blueberries, honey, lemon juice, sugar, Dijon mustard, and salt; blend until smooth. 

3. With the blender running, gradually drizzle in olive oil until a thick dressing forms. 

4. Cover and refrigerate until service.

5. Core and quarter apples; slice quarters crosswise.

6. In a large bowl, combine apple slices, pecan halves, celery and the remaining blueberries; cover tightly and refrigerate until needed.

7. To plate, arrange spinach on cold plates; top with blueberry-apple mixture and drizzle with dressing.