Summer Greens Salad + Blueberry Vinaigrette

Recipe courtesy of Tiffani Thiessen

Ingredients

Dressing:

1/2 cup blueberries
1/4 cup champagne vinegar
2 tablespoons agave
1 tablespoon lime juice

Salad:

1/4 cup micro-greens
1/4 cup edible flowers
2 cups assorted baby greens
1/2 cup blueberries, cut in half
4 sprigs Thai basil
2 soft boiled eggs, halved
salt to serve

Directions

For the dressing: Combine all ingredients into a high powered blender. Blend until smooth. Set aside.

For the salad: Arrange the first five ingredients on two plates. Add the soft boiled eggs and season with salt. Serve along side Blueberry Vinaigrette.

Photography by Rebecca Sanabria