Blueberry Balsamic Vinaigrette

1. For the dressing, place all ingredients into a blender except the olive oil. Blend; while blender is going, slowly drizzle all of the olive oil into the blueberry mixture. Store in an airtight container in the refrigerator for up to a week. Whisk before using.

2. Assemble salad ingredients in a pretty salad bowl starting with the greens and top with crumbled cheese, nuts, and blueberries. Serve on individual serving plates for a little more elegant presentation and serve the vinaigrette on the side.

To toast walnuts, spread over a cookie sheet and bake at 275F for 12 minutes. Cool and break into dime-sized pieces.