The Blues Salad Driscolls

The Blues Salad

  • Blueberry Vinegar:
  • 340 grams of Driscoll's Blueberries
  • 700 ml white vinegar
  • 100 grams of sugar
  • Grated zest of 1 orange
  • Blues Salad:
  • 60 ml of Blueberry Vinegar
  • 2 Tablespoons walnut or olive oil
  • 1/4 Tsp. salt
  • 1/4 Tsp. coarsely ground pepper
  • 140 grams of mixed lettuces
  • 170 grams of Driscoll's Blueberries
  • 60 grams of walnut halves, toasted
  • 60 grams of Stilton or blue cheese, crumbled
  • 2 Tablespoons snipped chives or thinly sliced green onion

45 min | 4 | other courses

The Blues Salad Driscolls

The Blueberry Vinegar will stay fresh for six months and can be put into bottles for a homemade gift. When heating vinegar or acidic foods it's important to use a non-reactive saucepan such as stainless steel, non-stick, or enamel. Aluminum or cast-iron pans react with acid and can cause a metallic taste.


Blueberry Vinegar

Place blueberries and vinegar in a non-reactive saucepan. Add sugar and orange zest; bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Strain blueberry mixture though a mesh sieve, pressing out as much liquid as possible. Pour into glass containers.
Refrigerate for up to 6 months.

Blues Salad

Combine blueberry vinegar, oil, salt and pepper in a screw-top jar or medium bowl. Shake or whisk well to blend.
Toss lettuces, blueberries, walnuts, cheese and chives in a large bowl with desired amount of blue-berry dressing
Serve immediately

Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.