- 4 oz mesculin or baby romaine or baby spinach
- 2 oz goat cheese, crumbled or cut into small pieces
- 1/2 cup UJ's walnut meal
- 3 Tbsp dried blueberries
- 4 Tbsp UJ's Walnut Oil
- 1 1/2 Tbsp balsamic or red wine vinegar
- 1 tsp prepared mustard
- Salt and pepper to taste
Toss the salad greens in a bowl with half the dressing.
Whisk the dressing ingredients together until thoroughly combined.
In a small bowl thoroughly mix walnuts meal, blueberries and cheese with the other half of the vinaigrette.
Arrange the greens on appetiser plates.
Garnish with goat cheese, walnuts and blueberries.