Elven Orchard Salad with Blueberry Lavender Vinaigrette
A shimmering summer salad of apricots, cucumbers, and wild blueberries, kissed with a sweet and floral blueberry lavender vinaigrette—fit for an elven feast beneath sun-dappled leaves.
Servings: 3 servings
Equipment
- 1 Sharp Knife
- 1 Cutting Board
- 1 small bowl or jar
- 1 Whisk or Spoon
- 1 salad bowl or platter
- Measuring spoons
- 1 fine mesh strainer optional
Ingredients
Salad
- 2 ripe nectarines sliced into half moons
- ½ english cucumber thinnly sliced
- ½ cup fresh blueberries
- ¼ cup walnuts optional: toasted
- 1 small handful of fresh mint leaves
- 4 cup mixed baby greens
Blueberry Lavender Vinaigrette
- ¼ cup fresh blueberries
- 1 tsp dried culinary lavender
- 2 tbsp apple cider vinegar or white balsamic
- 1 tbsp honey or maple syrup
- 3 tbp olive oil
- 1 pinch sea salt
- 1 tsp lemon juice optional
Instructions
- In a small bowl or jar, muddle the blueberries and lavender with the vinegar. Let it steep for 5 minutes like a potion. Strain if you want it smooth, or leave the bits in for a rustic charm. Whisk in honey, olive oil, salt and lemon juice.
- In a large bowl, gently toss your baby greens with sliced nectarines, cucumbers, and blueberries. Add mint leaves.
- Sprinkle with walnuts. Drizzle with blueberry lavender vinaigrette just before serving.
- Best enjoyed barefoot in a garden, or besides a budding brook.