In my previous post, I mentioned my love for fruit picking at Swistak Farm, in Verona, NY. While the strawberry season was characteristically short this year, the blueberry season has stretched on for weeks, with the berries coming out of the fields plumper and juicer than ever. I have been to the farm to pick twice now, and with my subsequent hauls have been devising new ways to use the fruit. This salad has by far been my favorite. The blueberries here take center stage, but this {loose} recipe is also an ode to the best of local ingredients. If you are located in Central New York, I linked the farms I sourced from in the event you would like to make this one at home, too.
INGREDIENTS
For the dressing (Serves 2):
1 tablespoon seasoned rice wine vinegar
1 teaspoon (or more, to taste) Blake Hill Preserves Jalapeño & Lime Spicy Chili Jam
3 tablespoons extra-virgin olive oil
Fresh thyme leaves, chopped
Sea salt and freshly cracked pepper
For the salad:
A combination of soft, mixed greens. I used “Gatsbi” lettuce plucked from my garden, and Mixed Greens from Post St. Farm
Cucumbers (from my garden), sliced
Fresh-picked whole blueberries from Swistak Farm
Goat Milk Feta cheese, from Jones Family Farm, crumbled
Pumpkin seeds, toasted
METHOD
Make the dressing: In a small bowl, whisk together the vinegar and jam. Slowly whisk in the olive oil until fully combined. Gently stir in the chopped thyme. Season with salt and pepper.
Make the salad: In a large bowl, toss together the greens, cucumbers, blueberries, cheese, and pumpkin seeds. Pour the dressing over the salad, and toss to coat.
