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

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

By Camille Styles
Serves

4


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.
2 comments
  1. 1
    BeingIsabella | May 15, 2018 at 3:25 pm

    This looks fabulous! I am saving this immediately and going to go pick up the items I don’t already have so I can make this weekend! The flowers are such a beautiful touch and this is the perfect, light salad for the summer!

    http://www.beingisabella.com

    Reply
Leave a Reply

Your email address will not be published. Required fields are marked *