Summer Greens Salad + Blueberry Vinaigrette
Recipe courtesy of Tiffani Thiessen
- 1/2 cup blueberries
- 1/4 cup champagne vinegar
- 2 tablespoons agave
- 1 tablespoon lime juice
- 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
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