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Jazzmine's Blues Salad




Dried Cherry Vinaigrette


  1. Salad: Cover currants in hot water and let soak for 30 minutes, then drain.
  2. Toss greens with dressing, then transfer to serving bowl.
  3. Garnish salad with blue cheese, tomatoes, currants and pecans, then serve.
  4. Dried Cherry Vinaigrette: Cover cherries with hot water and let soak for 30 minutes, then drain.
  5. In a blender, combine with remaining ingredients EXCEPT oil. Blend ingredients together until smooth.
  6. With blender running, add olive oil in a thin stream.

Yields 4 servings.

Source: Chef Curt Carter - Jazzmine's - Minneapolis, Minnesota


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