Arugula-Blueberry-Gorgonzola Salad

I meshed this salad together from several different recipes I came across during my post-graduation week-of-nothingness bliss. I'd never thought to put blueberries in a salad before seeing this recipe, and was a little apprehensive about it even while making it. Pancakes, cereal, yogurt, baked goods, by the handful... sure, blueberries are awesome. But mixed in with peppery arugula and intense gorgonzola? Turns out they add just enough sweet, creaminess to the salad to tone down the other intense flavors and really pull the salad together.

Blueberries are one of my favorite fruits, and a flavor that signals to all taste buds to put on their swimsuits, because it's summer! While the evening temperatures are starting to dip down a little more, twilight seems to be creeping in earlier and I've spotted the first batch of squash showing up at the farmer's market, I'm staking my claim to enjoy summer just a little bit longer with these sorts of flavors before finally giving over to fall. This salad pairs fantastically with those last few grill-outs of the summer, without being as heavy as some of the more traditional summer creamy potato or pasta salads. Luckily, Iowa weather generally throws up some early-August temps well into the middle and end of September, so I hopefully won't have to swap my sundresses for tights and scarves for at least another month!

Arugula-Blueberry-Gorgonzola Salad

Serves 4-6

For Salad:

4 cupes arugula, washed

1 cup almond slivers

1 pint blueberries, rinsed and picked over

2 red peppers, washed and cut into 1" pieces

8 oz Gorgonzola cheese

For dressing:

2-3 Tbs olive oil

2 Tbs good quality balsamic vinegar

1 tsp honey

1-2 tsp lemon juice

2 cloves garlic

1 Tbs water

Salt and pepper, to taste

1. In a small bowl, whisk together the olive oil, vinegar, honey, lemon juice, garlic and water. Each vinaigrette dressing turns out a bit different, to start adjust quantities until it tastes right to you.

2. Tear the arugula into bite-sized pieces and combine in a large bowl with the almonds and red peppers.

3. When ready to serve, add the blueberries and dress the salad, tossing only enough times to distribute the dressing - be careful not to over-toss and breakdown the blueberries.

4. Top with Gorgonzola to taste and enjoy!