Blueberry Waldorf Salad

Blueberry Waldorf Salad

2 cups orange juice

2 cups fresh blueberries, divided

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon sugar

2 teaspoons Dijon mustard

1/4 teaspoon salt

1 cup olive oil

2 large Granny Smith apples, thinly sliced

1 cup pecan halves, toasted

2 cups 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 the blueberries, 

     honey, lemon juice, sugar, Dijon mustard, and salt; blend until 

     smooth. 

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

4.  Cover and refrigerate until service.

5.  In a large bowl, combine apple slices, pecan halves, celery and the remaining

     blueberries; cover tightly and refrigerate until needed.

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

     with dressing.