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Savory goat cheese and wild blueberries salad

Author: Les Cultures de chez nous
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Petit fuits 2
Preparation 25
Baking 10
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • For the sauce :
  • 2 large or 3 medium size shallots
  • 30 ml (2 tablespoons) of olive oil
  • 375 ml (1½ cup) of wild fresh or frozen Québec's blueberries
  • 80 ml (1/3 cup) of water
  • 45 ml (3 tablespoons) of Dijon's mustard
  • 15 ml (1 tablespoon) of apricots marmalade
  • 15 ml (1 tablespoon) of cornstarch
  • 2 ml (1/2 teaspoon) of salt
  • For the salad :
  • 2 endives
  • 1 red "italian" chicory (or red lettuce)
  • 2 yellow peppers
  • 30 ml (2 tablespoons) of white wine vinegar
  • 1 ml (1/4 teaspoon) of salt
  • 1/2 ml (1/8 teaspoon0 of pepper
  • 1 pinch of sugar
  • 45 ml (3 tablespoons) of olive oil
  • For the cheese :
  • 6 chunk of fresh goat cheese of 2 inches of diameter and 1/2 inch thick
  • 30 ml (2 tablespoons) of powdered sugar
  • 2,5 ml (1/2 teaspoon) of coriander
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Preparation

  • For the sauce : Peel and slice shallots. Brown with 30 ml (2 tablespoons) of olive oil for 3 to 4 minutes, until tenderness. Add blueberries, 80 ml (1/3 cup) of water, mustard and marmalade. Cook while stirring. Simmer 3 to 5 minutes. Mix cornstarch with water until the mixture gets smooth. Add to the mix of blueberries and stir up well. Bring to a boil and cook for 2 to 3 minutes. Add salt. Cool down lightly.
  • For the salad :Wash endives, lettuce and peppers. Dice endives, finely slice yellow peppers and chop lettuce. In a large bowl, mix vinegar, salt, pepper, sugar and olive oil. Add salad and stir up well.
  • For the cheese : Spread powdered sugar over goat cheese. Set goat cheese over a baking cheet covered with aluminium paper. Broil lightly in a pre-heated oven for 1 to 2 minutes. Remove cheese from oven and spread with coriander.

Chef's notes