Baby Mustard Greens with Blueberries, Micro Purple Radish, Purple Turnip and Blueberry Balsamic Dressing

Ingredients

For the dressing:

• ¼ cup blueberries
• ¼ cup balsamic vinegar
• 1 tablespoon honey
• 2 teaspoons Dijon mustard
• ¼ cup vegetable oil
• Flake sea salt
• Coarsely ground black pepper
• *Keep dressing in a jar with a tight fitting lid in the refrigerator for up to one week. Shake well before using.

For the salad: 

• 4 cups baby red splendor mustard greens
• 2 cups micro purple radish
• 12 petite royal purple turnips
• 1 cup blueberries

For the garnish:

• Edible purple flowers (I used red raspberry swirl violas)

Instructions

1. In a blender, add the blueberries, vinegar, honey, mustard and oil. Blend until smooth. Salt and pepper to taste.
2. Divide the greens, micro purple radish, petite purple turnips and blueberries between 4 plates. Drizzle with Blueberry Balsamic Dressing and garnish with edible flowers.